Summary

Ingredients

• 120 g chocolate, dark, 70-80% cocoa content
• Aquafaba (protein substitute), liquid from a 400 g can chickpeas
• 1 packet cream stabilizer, optional cream stabilizer consisting starch, etc.

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Instructions

1. Roughly chop the chocolate and melt over the water bath. Then let it cool down.
2. Place a strainer in a bowl and pour off the liquid from a can of chickpeas. Beat the chickpea liquid vigorously with the mixer for a few minutes. When the consistency of egg whites arises, let a pack of cream stiffener enter and continue to whip to a stiff snow.
3. Pour the aquafaba egg whites onto the liquid chocolate and carefully fold in the chocolate with a spatula. The melted chocolate should have cooled down, if it is still too hot, the aquafaba egg white will disintegrate again.
4. Spread the chocolate mousse between four dessert glasses and set in the refrigerator for an hour.