1can (400gr / 14 oz can)Chickpeas - liquid only(or the equivalent to 180 ml - 3/4 cup Liquid)
1/4tspCream of Tartar (*)
Place the Chopped Chocolate (or Chocolate Chips/Callets) in a Heat-Proof Mixing Bowl and melt it over a double boiler (1).
Optional: add the Milk to the Chocolate before melting it to get a lighter mousse texture
Once fully melted, set aside to cool down until it reaches room temperature - about 20 minutes.
Drain the can of Chickpea to keep to liquid only (keep the chickpeas for another recipe). Place the liquid Aquafaba in the bowl of your mixer with the Cream of Tartar and whip until you reach stiff peaks, starting on medium speed and slowly increasing to high speed (2).
Add about 1/4 of the whipped Aquafaba to the cooled melted Chocolate and fold in to combine (3).
Add the rest of the Aquafaba in 2 or 3 times, gently folding each time until all combined. Stop as soon as the aquafaba is all integrated to avoid deflating the mousse (4).
Pour the Mousse into individual cups or a large serving bowl. Cover with wrap and place in the fridge to set for 1 to 2 hours.
Optional: top with Chocolate Shavings, Fresh Berries or Whipped Cream before serving.
(*) can be substituted with Salt, or an acid like Lemon Juice or Vinegar. It will help stabilise the whipped Aquafaba, but could be omitted if needed.
Double-Boiler technique: place a little bit of water in a small pot on low heat. Add the chopped chocolate (or chips) to a heat-proof mixing bowl large enough to fit over the pot of water. Make sure the bottom of the bowl does not touch the water. Allow for the chocolate to slowly melt, occasionally stirring.
The time it take to reach stiff peaks can very much vary based on different conditions. It will be much quicker with the use of Cream of Tartar (it took me about 5 minutes to get the right consistency), but it sometimes takes people twice as long. Simply keep whipping until you get the desired consistency - you cannot over-beat aquafaba!
It will seem a bit hard to combine at first but don't worry - it will come together. If the chocolate seise (hardens quickly or splits), it means the chocolate was too warm.
The mousse will have lost in volume - that's normal. It will also look a bit runny, which is normal as well; it will set in the fridge. You want that slightly runny consistency to be able to pour the mousse into your cups.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com