This chocolate mousse is just something I can't describe, but I'll try: light, intense, gluten-free and of course… Vegan!
I have slightly modified the original recipe by adding 10 more grams acquafaba and I didn't use any sugar, but it still came out as delicious as it looks!
200g dark chocolate (I used 70%)
150g cold and unsalted aquafaba
20g caster sugar (optional)
1 tsp lemon juice
Let’s start by melting the chocolate in a bowl at bain-marie and once it’s completely melted, set it aside to cool down.
In a bowl and with an electric mixer, whisk together the aquafaba with the lemon juice. Be patient, it will take a bit longer than beating eggs white, but after 10 minutes it should be ready. When it looks quite whipped and foamy, you can flip the bowl upside down: if the foam doesn’t fall then it’s done.
Slowly pour in the chocolate and with a spatula gently mix all together, doing some circular movements from the outside to the inside. Once the mousse is well combined, pour it into a glass or dessert jars and place it in the fridge to set for at least 3 hours. Before serving, garnish with chopped pistachio nuts or anything you like.
*This recipe is inspired to the chocolate mousse by Vegolosi.it