Chocolate Mousse with Endives

In the bowl of a stand mixer (or a mixing bowl), pour the liquid retrieved from a can of chickpeas. Using the whisk of the mixer (or an electric mixer), whip the liquid until stiff peaks form, whisking for a few minutes at medium speed and then for 5 minutes at maximum speed. The mixture should be firm and not collapse.

Melt the chocolate in a double boiler. Pour 1/3 of the whipped mixture over it and mix vigorously with a whisk to achieve a smooth texture. Pour this mixture over the whipped liquid and gently fold in using a spatula to avoid breaking the mousse. Place in the fridge for 3 to 4 hours.

Roughly crumble the cookies and set aside. Chop the endives into small cubes and coarsely crush the walnuts by hand. Pour everything into a medium-sized pan with the sugar. Allow to caramelize until the mixture has a nice golden color. Then pour onto a baking sheet lined with parchment paper and let it harden.

To finish, cut the orange into segments (use a second orange if needed to obtain 12 segments). On each plate, place a bed of crushed cookies in the center. Add 2 dollops of chocolate mousse on this bed, interspersed with 3 orange segments, and finally add a bit of caramelized mixture on top. Plate just before serving and enjoy immediately.