- 150g dark (70% cocoa) vegan chocolate
- 1 tbsp. carob powder – I used Bob’s Red Mill
- 1 tbsp. almond milk (optional)
- 1 cup aquafaba (from 14 oz can of low-sodium chickpeas)
- 1 tsp. lemon juice
- Break your chocolate apart into small pieces and place into a large heat proof bowl. Add into your Carob Powder. Bring around 3 cups of water to a boil and place the bowl over the boiling water. Mix till melted and add 1 tbsp. almond milk if you are finding that the chocolate it hardening. You want it to be silk and smooth so when it’s added to the chickpea aquafaba its nice and fluffy! Only stir till just melted, then remove from heat and let it cool a bit.
- Open your tin of chickpeas and drain the chickpea water into large glass bowl. Make sure your bowl and the mixer is completely grease free, this will prevent soft peaks from developing if even a small amount of grease is present!
- Using a hand mixing begin mixing your aquafaba and your lemon juice. You want to whisk till you have stiff peaks. The test for this is to flip the bowl upside down with whipped aquafaba. If aquafaba slides down the slightest then it’s not ready yet! Keep whipping, this could take up to 6-12 minutes! Good news? Aquafaba can’t be over mixed so don’t worry about screwing up!
- Important step!: check that the chocolate has cooled down quite a bit – it should not be warm to the touch or else we are going to end up with chocolate goop!
- Gently fold melted chocolate into whipped aquafaba using a silicone spatula. It is normal for thefluffy mixture to deflate a bit once the chocolate is added, so don’t worry!
- Divide the mixture between 4 little glasses or jars!. Then give it a gentle stir to make sure the chocolate at the bottom is well combined!
- Put glasses into the fridge for minimum 3 hours or over night! I like eating my mouse with fruits, coconut or even more chocolate shavings!