Aquafaba chocolate mousse and meringues

Here is the recipe for Aquafaba chocolate mousse and meringues.

INGREDIENTS

1. Liquid from 1x400g (14oz) tin chickpeas


2. 75g (2¾oz) dark chocolate


3. 65g (2¼in) icing sugar


4. 1 tsp cream of tartar


5. Strawberries and raspberries, to serve

METHODS

1. Preheat the oven to 110°C/90°C fan/230°F/gas mark ¼ and prepare a baking tray with a sheet of greaseproof paper.


2. Put the aquafaba into a deep mixing bowl and use an electric whisk to beat it to stiff peak – this can take as long as 15 minutes but it will fluff up just like egg whites.


3. Melt the chocolate (use dairy free if you’re cooking for vegans) in a glass bowl over a pan of boiling water and set aside to cool slightly.


4. Meanwhile, put ½ the fluffed aquafaba in a second bowl and, bit by bit, whisk in 50g (1¾oz) of the icing sugar and the cream of tartar.


5. Put the mixture in a piping bag and pipe small “kisses” on to the baking tray (or just dollop neat teaspoonfuls).


6. Bake for 90 minutes to 2 hours or until they come away clean from the greaseproof paper.


7. Meanwhile, beat the remaining icing sugar into the other ½ of the aquafaba and fold in the chocolate.


8. Divide the mousse between 4 bowls and put in the fridge to set until the meringues are ready. Serve topped with meringue kisses and berries.

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