Ingredients

The following ingredients have 2 Servings
  • aquafaba – liguid drained from 1x400g (14oz can of chickpeas)
  • 100 g | 3.5oz 70% dairy-free chocolate
  • 400 g | 14oz tin full fat coconut milk (chilled overnight)
  • 3-5 tbsp maple syrup (to taste)
  • 1 tsp vanilla paste
  • 1/4 tsp cream of tartar
  • 1 tsp mixed spice (cinnamon, cloves, nutmeg etc)
  • finely grated zest of 1 orange
  • cocoa nibs (edible stars, grated chocolate to decorate)

Instruction

  • The night before you make this recipe put a can of full-fat coconut milk in the fridge. Make sure the coconut milk doesn't contain guar gum or any emuslifiers - we want it to solidify in the fridge and separate from the liquid.
  • Melt the chocolate over a pot of barely simmering water and set aside to cool slightly.
  • Drain the liquid from the can of chickpeas and put in the bowl of your stand mixer together with the cream of tartar.
  • Start whisking on low speed, gradually increasing to maximum speed once the aquafaba starts to double in volume.
  • Add the vanilla, maple syrup and mixed spice and continue whisking until you have firm peaks. Transfer to a separate bowl.
  • Gradually whisk 150g (5.3oz) of the aquafaba meringue into the melted chocolate. Add the orange zest and stir to combine.
  • Spoon the solid coconut cream out of the can and into the bowl of your stand mixer. Discard the liquid or save to use in smoothies.
  • Whisk the coconut until it starts to become fluffy and gradually add the remaining aquafaba meringure while whisking on medium-low speed.
  • Spoon the chocolate and coconut mousse into glasses, in alternate layers. You can pipe the layer at the top like I have done. Chill for at least two hours or overnight until set.
  • Bring the mousse back to room temperature before serving and sprinkle with cocoa nibs, edible stars and a little grated chocolate.