Creamy and Fluffy Vegan Carob Chocolate Mousse
Ingredients
-
150
g
dark 70% cocoa vegan chocolate
-
1
tbsp
carob powder
-
1
cup
aquafaba from 14 oz can of low-sodium chickpeas
-
1
tsp
lemon juice
-
1
tbsp
almond milk (optional)
Instructions
- Break the chocolate into small pieces and place in a heatproof bowl with the carob powder.
- Heat about 3 cups of water to a boil and place the bowl over it, mixing until melted.
- If the chocolate hardens, add almond milk to keep it smooth.
- Let the chocolate cool slightly.
- Drain the chickpeas and reserve the aquafaba in a large glass bowl.
- Ensure the bowl and mixer are grease-free, then whisk the aquafaba and lemon juice until stiff peaks form.
- Check that the chocolate is cool to the touch before proceeding.
- Gently fold the melted chocolate into the whipped aquafaba.
- Divide the mixture into 4 glasses or jars and stir gently.
- Refrigerate for at least 3 hours or overnight before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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