– ¾ (180 mL) cup aquafaba, from 19 oz can of chickpeas, at room temperature – ¾ cup (113 g) chocolate chips – ½ tbsp (8 g) coconut oil – 1 tsp (5 mL) lemon juice – 2 tbsp (15 g) powdered sugar
Melt the chocolate chips and coconut oil in the microwave in 30-second increments until completely melted, stirring in between increments. Set aside to cool.
Open a 19 oz can of chickpeas and drain in a strain over a bowl or measuring cup to collect 3/4 of the liquid, or aquafaba.
Using a stand or electric hand-held mixer with the whisk attachment, whisk the aquafaba in a large bowl on high until stiff peaks form. This may take up to 10 minutes depending on your mixer.
Beat in the lemon and sugar, then add the melted chocolate and mix on low until fully incorporated.
Once all of the chocolate has been whisked into the mousse, transfer the mousse to 4 serving containers and place in the fridge for at least 4 hours to set.
Serve with shaved chocolate or a dusting of cocoa powder, whipped cream and fresh berries.
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