Biona's Vegan Chocolate Mousse

• Liquid from 1 tin of Biona Organic Chickpeas (240ml)
• 140g vegan dark chocolate
• Splash of Non-dairy milk
• 1 tbsp Biona Organic Light Agave Syrup
• ½ tsp vanilla extract

To serve:

• 1 tin Biona Organic Coconut Whipping Cream, chilled overnight
• 1 tbsp grated vegan dark chocolate

Method

1. Break the chocolate into small chunks and place it in a microwave-safe bowl, with a splash of non-dairy milk (if using).
2. Place the bowl over a water bath and heat up the chocolate slowly.
3. When the chocolate has melted, stir or whisk it until creamy. Take the bowl off the heat to allow it to cool down slightly.
4. Drain chickpeas into a clean bowl and add vanilla extract.
5. Using an electric whisk, beat the aquafaba until stiff peaks form – this takes around 7-10 minutes.
6. Add in the Agave syrup gradually, whilst continuing to whip.
7. Once the chocolate has cooled down sufficiently, gently fold it into the whipped aquafaba using a spatula (it may deflate a little).
8. Divide the mixture into 3 glasses, stirring the mixture between.
9. Place the glasses in the fridge for at least 3 hours, or overnight, so the mousse sets.
10. Whip the coconut whipping cream, and top the mousse with the cream and grated chocolate. Enjoy!