About the Recipe
If you’ve never cooked with aquafaba before, this is the perfect recipe to start with. Aquafaba – the liquid from canned or cooked chickpeas – transforms into fluffy peaks just like egg whites, giving this mousse its airy texture. Combined with rich dark chocolate and a touch of maple syrup, this dessert is surprisingly light, indulgent, and completely vegan.
Ingredients
½ cup aquafaba
6 ounces dark chocolate chips
2 tablespoons maple syrup
raspberries - optional
Preparation
Place aquafaba in a large bowl and beat with an electric mixer for about 10 minutes on high. Peaks will form when it’s ready.
Place the chocolate chips in a microwave safe bowl. Microwave for 30 seconds at a time until thoroughly melted. Let sit for 2 minutes or until cooled but still melted. Alternatively, you can melt over a double boiler.
Fold the chocolate into the aquafaba mixture carefully along with the maple syrup. Mix gently until just combined and then dish into 4 serving cups.
Cover each dish and refrigerate for at least 2 hours.
Serve topped with raspberries.
