Aquafaba Chocolate Mousse

Serves 4
Time 20 minutes



1 can chickpea liquid

⅛ tsp cream of tartar

200g dark chocolate, chopped

½ cup monkfruit sweetener

100ml coconut milk


To serve

1 punnet raspberries

2 tbsp cacao nibs 

Monkfruit sweetened chocolate topping


In a heat-proof bowl above simmering water, melt the chocolate. Then, fold in the coconut milk and set it aside to cool.

In a bowl whip chickpea liquid and cream of tartar with a hand mixer, alternatively in a stand mixer, for 3-5 minutes or until light and fluffy. 

Add sugar and whip for around 10 minutes until the mixture forms stiff peaks. 

Fold the slightly cooled melted chocolate mixture into the whipped aquafaba. 

Chill for an hour in serving glasses.

Serve with raspberries, cacao nibs and a drizzle of chocolate flavoured topping.