Vegan chocolate mousse with chickpeas recipe

Pour the chickpea water into the bowl of your mixer fitted with the whisk. Whip the chickpea water as you would for egg whites (it takes a bit longer than when using eggs). When the liquid has started to whip well, gradually add the sugar in three additions to firm up the "whites." In a double boiler, melt your chocolate.

When the chickpea juice is well whipped and firm, gently fold in the melted chocolate. Be careful not to mix too vigorously, or you will deflate the mousse!

To finish, pour the mousse into ramekins and place them in the refrigerator for 30 minutes to 1 hour so that it cools and sets properly. All that's left is to enjoy and savor!