Chocolate Mousse

A light and fluffy vegan mousse to equal any other!

Obtain the AQUAFABA:
Drain a tin of chick peas AND/OR red kidney beans AND/OR Borlotti beans and measure the aquafaba (drained water) to be 125 ml.

Making the MERINGUE:
Beat the 125ml aquafaba with a handheld electric beater until soft peaks form. (This takes a seriously long time, but don’t give up.) Now slowly add 125 ml caster sugar while you keep on beating.

Prepare the CHOCOLATE:
In the meantime, melt an 85g slab Dark Aero chocolate in a double boiler (or just a mixing bowl over simmering water).

Fold the melted chocolate into the meringue, taking care not to flatten the fluff – leaving a few streaks of chocolate showing will add interest.
Scoop the mousse into 12 serving bowls and cool in the refrigerator for at least 3 hours before serving.
Serve with fresh fruit, Biscotti or any other accompaniment you wish.

Voila! – you have just saved 3 hens eggs!

CLICK HERE to print the recipe