Chocolate mousse revisited
Zero waste
6 servings – 10 minutes of preparation – Wanna impress your friends?
- The liquid from 2 tins of chickpeas (approx. 200 ml)
- 170 g 70% dark chocolate
- 45 g caster sugar (cane sugar) or maple syrup
Pour the chickpea liquid into a large bowl and beat with a whisk until stiff peaks form. Once the consistency is thick enough, pour in the melted chocolate and stir. Still stirring, gradually add the sugar. Pour the mixture into small ramekins. Cool in the fridge for two hours before serving.
Pro tip: before serving, decorate the mousses with grated coconut, chocolate flakes or a few coarsely chopped hazelnuts. The mousse keeps up to five days in the fridge.
