French Chocolate Mousse Without Eggs

Ingredients

• 80 ml aquafaba
• 100 g dark chocolate

Instructions

1. 1

   Melt the chocolate completely. You can either melt it on the stove, in a bain-marie (double boiler) or in the microwave oven.

2. 2

   In a large bowl, whip the aquafaba until the foam reaches a firm and robust state (when you turn the bowl upside down, the foam should stick to the bowl).

3. 3

   Immediately fold whipped aquafaba to chocolate as described:To mix the whipped foam with the melted chocolate, take about two tablespoons of foam and transfer it in the melted chocolate and then begin to mix the 2 ingredients using a spatula.Proceed with this mixing with caution, so you don't flatten the foam. In order to do so, lift and place on top, the mixture that was underneath.This movement of placing the mixture from below on top is the only technique that you should use. And you must do this with large, generous gestures, measured yet swift, going out from the middle to the edges, continually turning the bowl on the table.Keep doing this, until all the foam has been incorporated into the melted chocolate.

4. 4

   Once all the foam has been incorporated into the chocolate, you can either leave your chocolate mousse in the bowl you used to prepare it and directly store it in the fridge to set. Or you can transfer the chocolate mousse into individual glasses to give it an instant elegant touch. Whatever your choice, put your chocolate mousse in the fridge for at least 4 hours to set. And voilà! Bon appétit !