(Makes 4 servings)
Ingredients
- 1 ½ cups aquafaba liquid from canned chickpeas (2 cans)
- 1 tsp cream of tartar
- 6 Tbs cane sugar
- 6 ounces dark, dairy-free chocolate, melted
- 3 ½ Tbs vegan butter or margarine, melted
- 1 tsp vanilla
- ¼ tsp cinnamon
- ¼ tsp instant coffee granules
- pinch chipotle powder
Directions
Set the chickpeas aside to make Crispy Chickpeas. In a small saucepan, bring the aquafaba to a boil, reduce heat, and simmer for about 5 minutes, until reduced by a third. Cool completely.
In a mixing bowl, combine the reduced aquafaba and cream of tartar. Beat on medium with an electric mixer or whisk until liquid turns white and begins to form stiff peaks about 7 minutes. Add 4 tablespoons of the sugar and beat until you reach very stiff peaks, about 3-5 minutes more. Set aside.
Melt the chocolate and butter. Stir in remaining sugar, vanilla, cinnamon, coffee, and chipotle until smooth. Cool slightly.
Adding a spoonful at a time, incorporate one third of the beaten aquafaba into the chocolate mixture. Stir until smooth. Pour the chocolate mixture into the remaining aquafaba foam and gently fold until you have a light chocolate mousse.
Refrigerate at least 2 hours. Serve cold with berries, a sprig of mint, and dark chocolate shavings.
