This is a light and fluffy classic chocolate mousse. It’s hard to believe it doesn’t have eggs in it!

Serves 3

  • 1x 400g tin of chickpeas (just the juice)
  • 2 tbsp icing sugar, sieved
  • 90g dark chocolate, melted
  • 1 tbsp cocoa powder, sieved
  1. Put a colander over a bowl and empty the tin of chickpeas. Put the chickpeas to one side for another dish. Keep the liquid (called aquafaba) in the bowl.
  2. Add the icing sugar to the aquafaba and whisk until stiff peaks. The unassuming liquid will turn into a glossy white. This takes longer than egg whites (approx. 8 mins) with electric beaters on full pelt.
  3. Fold in the melted chocolate and the cocoa powder. Gently stir everything together using a spoon – be careful not to overmix.
  4. Put into serving dishes and leave in the fridge for at least 3 hours.

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

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