Chocolate Vegan Mousse

Break the dark chocolate into small pieces and place them in a heat-resistant bowl. Boil water in a pot and place the bowl over the water (bain-marie method) to ensure the chocolate melts completely. Once the chocolate has melted, remove it from the heat and let it sit for approximately 5-10 minutes until it reaches room temperature.

Transfer the chickpea water (aquafaba) into a deep and clean mixing bowl. Whisk continuously for approximately 6-8 minutes at the highest speed of the mixer until the mixture stiffens and becomes a snow-white foam like egg whites, and reaches a consistency where it will not pour out when you turn the bowl upside down.

Add 1 pinch of sea salt to the lukewarm melted chocolate and mix. This step will make the aroma of the cocoa more prominent.

Take 2 tablespoons of the prepared chickpea water foam and add it to the melted chocolate to loosen the chocolate slightly. Then, gradually add this chocolate mixture to the remaining foam.

Using a spatula, gently mix in circular motions from the outside in and from the bottom up (folding method) to avoid popping the air bubbles inside the foam. Continue this process until the ingredients take on a completely homogeneous color.

Distribute the prepared mousse mixture into serving bowls or glass cups. Let it rest in the refrigerator for at least 3 hours, or preferably overnight, to reach the ideal consistency before serving.