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         Title: Chickpea Chocolate Mousse   
    Categories: Dessert, Vegan   
         Yield: 6 Servings   
      
       200 g  High-quality dark chocolate   
              - (at least 70%);   
              - broken into pieces   
       120 ml Aquafaba   
       100 g  Caster sugar   
         1 ts Vanilla extract   
              Plant-based whipped cream   
              Pistachios; roughly chopped   
              Raspberries   
      
     Preparation time: 30 minutes   
      
     This chickpea chocolate mousse is made with only four ingredients:   
     aquafaba, vegan dark chocolate, caster sugar, and vanilla extract.   
     It's best served with plant-based whipped cream, pistachios, and   
     berries.   
      
     Melt the chocolate:   
      
     Melt the chocolate in a heatproof bowl set over a pan of simmering   
     water. Stir occasionally until smooth and fully melted. Remove from   
     the heat and let it cool slightly.   
      
     Whip the aquafaba:   
      
     In a large, clean mixing bowl, use an electric mixer to whip the   
     aquafaba until stiff peaks form. This should take 5 to 10 minutes.   
     Ensure your mixing bowl and beaters are free from any grease or oil,   
     as this can prevent the aquafaba from whipping properly.   
      
     Mix:   
      
     Gradually add the sugar to the whipped aquafaba, continuing to whip   
     between each addition until the sugar is fully dissolved and the   
     mixture is glossy.   
      
     Add the vanilla extract, then very gently fold the slightly cooled   
     melted chocolate into the whipped aquafaba mixture. Be careful not to   
     deflate the mixture; fold until fully combined and smooth.   
      
     Chill Spoon the mousse into individual serving glasses or bowls, then   
     refrigerate for at least 2 hours, or until set.   
      
     Serve:   
      
     To serve, top each mousse with a dollop of whipped cream, a sprinkle   
     of chopped pistachios and a few fresh raspberries, then enjoy.   
      
     Storage:   
      
     Store leftover mousse in an airtight container in the refrigerator   
     for up to 3 days. While not ideal for texture, the mousse can be   
     frozen for up to 1 month.   
      
     Thaw in the refrigerator before serving.   
      
     Recipe by Alessandro Vitale   
      
     Recipe FROM:    
      
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