Chocolate Raspberry Mousse
PREP4 HRS 10 MIN•COOK NONE
Delicious choc dessert in 10 minutes? Sign us up! Using aquafaba (the liquid from a can of chickpeas) instead of egg white makes this a vegan dish that’s a treat for all.
Number of servings
1⁄4 tin of chickpeas (400g tin) drained to use the liquid only (aquafaba)
1⁄8 cup (30g) coconut oil melted
1⁄8 cup (7 1⁄2g) raw cacao powder (or cocoa powder) plus extra for dusting
1⁄4 tbs maple syrup (honey or rice malt syrup)
1⁄8 cup (17 1⁄2g) fresh or frozen raspberries pulsed in a blender to form a thick sauce
Drain chickpeas over mixing bowl to use the liquid (aquafaba) only. Rinse and store chickpeas for another recipe.
Beat aquafaba using an electric mixer on high speed for 10 minutes, until white and glossy and soft peaks form.
In a separate bowl combine coconut oil, cacao powder and maple syrup together until smooth.
Gently fold chocolate mixture into aquafaba until well combined.
Evenly distribute mixture into small glasses or ramekins and set in the fridge for 4-6 hours.
Once set, dust extra cacao over the top and spoon over raspberry sauce.
791 kJ / 189 cals
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