Cherry chocolate mousse (vegan)
Aquafaba (chickpea water) is magic stuff. It means that you can make rich, velvety chocolate mousse from the stuff you’d normally chuck away when you’re making a batch of hummus or some falafel. It also means that you don’t have to mess around with raw egg, which I know some people are a bit wary of and, depending on your recipe you don’t need to worry about what to do with leftover egg yolks.
This couldn’t be easier and of course, you can’t go wrong the combination of chocolate and cherry – it’s a winner every time!
150g pitted cherries
2 tbsp sugar
1 tbsp cornflour
100g dark chocolate
170ml aquafaba (from a can of chickpeas)
cocoa nibs to decorate (optional)
Combine the cherries with the sugar and cornflour in a small pan. Gently heat the fruit until you have a thick jammy compote. Spoon into the base of your serving dishes and set aside to cool.
Melt the chocolate, either using a double boiler or by using short bursts in the microwave and set this aside to cool too.
Pour the aquafaba into the bowl of a stand mixer and whip on full speed until it holds a firm peak, this will take quite a lot longer than egg whites would so be patient. Stir a large dollop of this into the cooled chocolate to lighten it before very carefully folding in the rest. Be as gentle as possible to minimise any loss of air. Divide the mousse evenly over the compote on the serving dishes and chill for several hours to set. Sprinkle with a few cocoa nibs before serving.