Ingredients
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1 (14 oz) can of chickpeas (aquafaba only, about 1/2 to 3/4 cup)
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8 oz dairy-free dark chocolate (70% cocoa or higher)
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1/4 cup maple syrup
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1/2 teaspoon vanilla extract
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1 A pinch of salt
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1 Fresh berries and mint leaves for garnish (optional)
Directions
Make sure to use aquafaba from unsalted canned chickpeas. You can save the chickpeas for another recipe or use them as a garnish for the mousse.
Steps
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1
Done
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Drain a can of chickpeas and reserve the liquid (aquafaba). You'll only need about 1/2 to 3/4 cup of aquafaba. |
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2
Done
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In a microwave-safe bowl, melt the dairy-free dark chocolate in 20-30 second increments, stirring between each increment until smooth. Allow it to cool slightly. |
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3
Done
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In a separate mixing bowl, combine the chickpea aquafaba, maple syrup, vanilla extract, and a pinch of salt. |
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4
Done
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Using a hand mixer or a stand mixer, whip the aquafaba mixture on high speed until it forms stiff peaks. This may take about 5-8 minutes. |
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5
Done
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Gently fold the melted chocolate into the whipped aquafaba mixture until well combined. |
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6
Done
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Divide the mousse into serving glasses or bowls. |
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7
Done
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Refrigerate the mousse for at least 2-3 hours or until it's set. |
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8
Done
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Serve the Vegan French Chocolate Mousse chilled, garnished with fresh berries and mint leaves if desired. |
