Chocolate Mousse

Ingredients

• 200g dark chocolate (I used Belgian chocolate De Schutter)
• 1 tablespoon psyllium husk or 1/2 teaspoon xanthan gum
• 100ml coconut milk (or other plant-based milk)
• 120ml aqua faba (brine from cooked chickpeas or white beans, black beans)

Directions

1. Melt the chocolate in bain-marie (a.k.a. double boiler). Add the psyllium to the plant milk and stir it well. Whisk it gently to get it dissolved and leave it for a few minutes or until the chocolate is melted.
2. Open the chickpea jar and strain its liquid into a large bowl or the bowl of your electric whipping mixer. The chickpeas you can use to make hummus or anything else you want, but they do NOT take part in this recipe. If using the cooking water of your home made cooked chickpeas or beans, just make sure they are concentrated enough, but also not over-concentrated.
3. Whip the aqua faba in high speed, preferably using an electric handheld mixer with a round whip attachment at the end, until it is white, fluffy and stiff. It should at least double the volume but it usually triples it. Add the mascobado sugar slowly, while the electric whipping goes on.
4. If you do not use psyllium husks and prefer to use xanthan gum, now it's the time to add it. Reduce the speed of the device and add carefully 1/2 teaspoon of xanthan gum to it. Keep whipping at a slower speed, until it gets well incorporated.
5. When the chocolate is melted, add the psyllium slurry and stir it thoroughly until smooth. Make sure the chocolate + milk mixture is at least room temperature, not warmer than that - otherwise leave it cool down a bit. If you add the melted chocolate to the fluff while it is still warm, it will ruin the fluffiness of the recipe. ;-)
6. As last step, add the aqua faba fluffy white mousse to the melted chocolate and fold it in gently a little bit at a time. Keep adding more fluff and folding it until all the chocolate and the white mousse are well incorporated.
7. Pour into little dessert pots (or into a large glass tray if you make a huge batch) and place it in the fridge for at least 2 hours, but it is even better if you make it overnight.