Chocolate mousse with aquafaba
Prep
150 min
Difficulty
Easy
Instructions
Add the lemon juice and powdered sugar to the chickpea cooking water (acquafaba); beat the ingredients with an electric mixer until the mixture is white and well whipped (it should resemble whipped egg whites).
Coarsely chop the chocolate with a knife and melt it in a double boiler.
Let the chocolate cool slightly, then fold it into the whipped aquafaba.
Gently fold the mixture with a spatula using upward strokes until the ingredients are fully incorporated.
Divide the mixture into 4 small cups; chill the mousse in the refrigerator for at least 2 hours.
Garnish the mousse with chocolate shavings and pomegranate seeds.
Products used
Ingredients
100ml
chickpea cooking liquid
30g
powdered sugar
1
tablespoon lemon juice
pomegranate seeds and dark chocolate for garnish
