Chocolate and Berry Mousse
Egg free and low sugar.
To make the chocolate mousse:
Melt 60 grams of dark chocolate and 35 grams of butter.
Aquafaba: With electric egg beaters beat the brine/spring water from a tin of chickpeas with 1 tsp of vanilla essence and 1 tbsp of sugar. Beat for about 10 minutes until thick.
Stir in the melted chocolate with 4 cups of aquafaba. Refrigerate to set.
To make the raspberry mousse:
Use a stick blender or food processor to whizz 1 cup of berries.
In a bowl put 2 cups of aquafaba and the whizzed berries. Mix for 2-4 minutes with electric egg beaters. Serve.
Time in the kitchen: 15 minutes.