Ingredients
- 400 g canned chickpeas
- 250 g ION patisserie classic couverture
Optionally
- 30 g icing sugar
- 1 vanilla vial
Method
In a large bowl, drain the canned chickpeas, and keep the chickpea water.
Then , beat the chickpea water with a hand mixer, at medium to high speed for about 5-7 minutes. At this stage of the recipe you can add the sugar and vanilla.
After 5 to 7 minutes, the chickpea water has texture of a firm meringue.
Next, melt the couverture over a bain-marie. In case you prefer your chocolate mousse has airy consistency, you should use only 200 g of chocolate couverture.
When ready, remove from the stove and add 1/3 of meringue, while stirring constantly with a mariz until homogenized.
Right after, add the rest of the meringue, and keep stirring until completely smooth.
Finally, divide the mixture in bowls of your preference and refrigerate for at least 1 hour.
