Did you ever go to sleep dreaming about something you ate and couldn't wait to eat it again? Well-this is why I have eaten the most incredible chocolate mousse three days in a row with requests for a repeat performance. This is the easiest and most delicious egg, nut, soy, dairy, gluten free thing I have made- and just in time for those who celebrate the Jewish holiday of Shavuot which typically includes dairy dishes.
Here's the magic in this mousse-AQUAFABA-a.k.a. chickpea juice. I know, EWWWW- but I am here to turn your EWWW into AHHH! And you will be thanking me-so without out further ado, here we go.
Ingredients
1/2 cup chickpea liquid(room temp)
1/4 sugar (you can lower it if you want or increase it-I have done it at 1/2 cup and found it way to sweet-unless you are using a chocolate with a higher cacao count you may need more sugar).
7 oz chocolate ( I use Enjoy Life chips) it's a little over half a bag.
Directions
Using a standing mixer (you can use a hand mixer but it will take longer) combine the sugar and the chickpea juice and with the whisk attachment. Keep the mixer on high for approximately 9-11 minutes. The whipped sugar and aquafaba will resemble stiff, fluffy meringue.
While the mixer is doing its thing. Melt the chocolate. THe easiest way is to put it in a microwave bowl and microwave it on high in 30 second increments. DO NOT TRY TO RUSH THIS PROCESS AND PUT IT IN FOR LONGER! The chocolate will burn or turn chalky and basically you will have to start all over. Chocolate should me melted and smooth.
Let the chocolate cool. I put it in the fridge for a few minutes and then leave it out on the counter. You want the chocolate and the aquafaba to roughly be the same temperature to insure the dessert is creamy without any grainy bits.
Fold the chocolate with a spatula into the aquafaba until it is one creamy, uniform chocolate color.
Divide into 5 parfait cups or whatever you have and chill in fridge from 45 minutes to an hour.
OMG IT'S SO GOOD!
Check out my youtube video on how to make this! Enjoy!