4 Ingredient Vegan Mousse Au Chocolat
Ingredients
- 130g (1/2cup) aquafaba : water from a normal sized can of cooked chickpeas, preferably salt free.
- 100g dark 70% chocolate
- 1 heaped teaspoon almond butter (or any nut butter)
- 2 teaspoons coconut sugar (optional, would recommend if your chocolate has under 30g sugar/100g)/or date sugar for a healthier option
- extra chocolate (2 squares)
- top: more choc, fruits..
Preparation
Beat the aquafaba for around 5minutes till it’s a firm airy texture - tilt your bowl upside down it should hold itself
Melt the chocolate in a double boiler, allow to cool to room temperature and add almond butter
Slowly incorporate the chocolate to the ‘eggs’, carefully without breaking them (see video)
Add sugar if needed and shaved chocolate
Place in ramequins and cool 2-3hours in the fridge, top with fruits
