You'll never guess the key ingredient that makes this vegan chocolate mousse so light and fluffy. And no, it's not avocado or coconut cream! This delicious 3-ingredient, easy chocolate mousse is dairy-free, gluten-free, and nut free!
Prepare 4 glasses, or bowls, to serve your mousse and set aside.
Roughly chop the chocolate and place into a large heatproof bowl, over a saucepan of simmering water. Stir with a spatula until almost melted. Remove from the heat and keep stirring until all of the chocolate has melted and the mixture is smooth.
Place the chickpea water in the bowl of a stand mixer and mix for 5 minutes, until light, fluffy and cloudlike. You should be able to clearly see trails from the whisk in the mixture. Gradually add the sugar and whisk for another 3 minutes, or until it has very firm peaks.
Take ⅓ of the mixture and add it to the chocolate, and use a spatula to fold it through the chocolate until fully incorporated. You need to do this quickly while the chocolate is still warm, otherwise the chocolate could seize up, resulting a grainy mousse.
Add the chocolate mixture to the remaining chickpea foam and fold until combined, making sure not to knock too much of the air out of the mixture.
Divide the mixture between your serving glasses or bowls, and cover with clingfilm and refrigerate for 2 hours before serving.
Serve with your favorite accompaniments - like raspberries, figs or chocolate chips for a bit of crunch.
The chickpea water should be at room temperature before whisking. If using a different brand of chocolate, you may need to vary the amount of sugar to achieve desired level of sweetness.
Calories: 12kcal | Carbohydrates: 3g | Sugar: 3g
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