Mousse vegana al cioccolato senza glutine

Ingredienti

• 5 oz Sweet William original chocolate (or your favorite vegan chocolate)
• 3/4 cup aquafaba (chickpea water) ( 2 tbsp additional)
• 3 tsp caster sugar (super fine)

Preparazione

1. 1

   Prepare 4 glasses, or bowls, to serve your mousse and set aside.

2. 2

   Roughly chop the chocolate and place into a large heatproof bowl, over a saucepan of simmering water. Stir with a spatula until almost melted. Remove from the heat and keep stirring until all of the chocolate has melted and the mixture is smooth.

3. 3

   Place the chickpea water in the bowl of a stand mixer and mix for 5 minutes, until light, fluffy and cloudlike. You should be able to clearly see trails from the whisk in the mixture. Gradually add the sugar and whisk for another 3 minutes, or until it has very firm peaks.

4. 4

   Take 1/3 of the mixture and add it to the chocolate, and use a spatula to fold it through the chocolate until fully incorporated. You need to do this quickly while the chocolate is still warm, otherwise the chocolate could seize up, resulting a grainy mousse.

5. 5

   Add the chocolate mixture to the remaining chickpea foam and fold until combined, making sure not to knock too much of the air out of the mixture.

6. 6

   Divide the mixture between your serving glasses or bowls, and cover with clingfilm and refrigerate for 2 hours before serving.

7. 7

   Serve with your favorite accompaniments - like raspberries, figs or chocolate chips for a bit of crunch.