Vegan Chocolate Mousse

Ingredients

• 175 g dark chocolate
• 400 g chickpeas (canned; only use the aquafaba)
• 2 tsp egg replacer
• 2 tbsp raw cane sugar powdered
• 0.25 tsp vanilla powder
• 32 physalis

Instructions

1. 1.

   Grate a few shavings of the dark chocolate with a vegetable peeler for garnish and set aside; chop the rest, melt over a double boiler, then let it cool slightly.

2. 2.

   Drain the chickpeas and reserve the liquid (aquafaba); use the chickpeas elsewhere. Whisk 240 ml aquafaba with the egg replacer using a hand mixer until a thick, egg‑white‑like foam forms. Then add powdered sugar and vanilla powder, whisking for another 2–3 minutes on high speed.

3. 3.

   Fold half of the melted chocolate into the chickpea foam. Gradually fold in the remaining chocolate, stirring gently to keep the foam from collapsing. Spoon the vegan chocolate mousse into glasses and refrigerate for at least 3 hours, preferably overnight.

4. 4.

   For serving, skewer physalis onto wooden sticks and use them to garnish the mousse.