A vegan chocolate mousse is usually hard to find. But thanks to the magic of aquafaba (the liquid in a can of chickpeas), itʼs back on the menu! Sink your spoon into our sumptuous, slimming-friendly vegan chocolate shot with a sprinkling of crunchy hazelnuts
4½ Syns per serving
25 minutes plus 1 hour chilling
Serves 4
Once you’ve used the aquafaba, there’s no need to waste the chickpeas. You could make our tasty vegan mushroom and chickpea curry or some houmous!
- 400g can chickpeas (see tip)
- ¼ level tsp cream of tartar (or lemon juice from an unwaxed lemon)
- 2 vanilla pods
- 3 level tbsp sweetener granules
- 4 level tsp coconut oil, melted
- 2 level tbsp cocoa powder
- 1 large banana, thinly sliced
- 15g roasted chopped hazelnuts
- Fresh redcurrants (or other berries), to serve
Method
- Drain the chickpeas over a bowl to catch the aquafaba from the can. Using an electric hand whisk, whip the aquafaba until it becomes foamy – around 5 minutes (or use a stand mixer). Add the cream of tartar and carry on whisking on a high speed for 5 minutes or until you get stiff peaks.
- Split the vanilla pods and scrape the seeds into the aquafaba mixture. Slowly whisk in the sweetener in 3-4 batches, allowing enough time for the sweetener to dissolve between batches.
- Mix the coconut oil with the cocoa powder until smooth, then fold it into the aquafaba mixture, taking care not to overmix it.
- Divide the banana between 4 glasses, spoon in the aquafaba mixture and chill for 1 hour or until set (they’ll keep in there until tomorrow if you want to get ahead).
- Evenly sprinkle the hazelnuts over the mousses and top with the redcurrants to serve.
