This vegan chocolate mousse impresses with its airy texture and intense chocolate flavour. A dessert that proves that vegan indulgence doesn't have to be a compromise.

Preparation 5 minutes | Preparation 20 minutes | Resting time 3 hours | Total 3 hours 25 minutes

Ingredients

For 4 people

• 180 ml aquafaba (room temperature)
• 1 tsp lemon juice
• 140 g 140 g Pakka chocolate with 65% cocoa content
• 2 tsp coconut oil
• 1½ tbsp icing sugar

How to make it 

1. Break 140g chocolate into pieces and melt with 2 tsp coconut oil in a bowl in a hot water bath, then leave to cool
2. Place the aquafaba in a bowl with 1 tsp lemon juice, sieve and add 1½ tbsp icing sugar and then beat with a mixer until stiff (the foam should stick to the bowl when you turn it over)
3. Gradually fold in the chocolate with a spatula (it is normal for the aquafaba to collapse a little)
4. Carefully pour the mousse into glasses and leave to set in the fridge for at least 3 hours (or overnight)

Tip! 180ml of aquafaba is equivalent to a 400g tin of chickpeas. The bowl and the mixer used to beat the aquafaba must be completely free of fat, otherwise the aquafaba will not stiffen.