Page 61 - MyMT EATS Recipe book (Proofed May 2017) (2)

Dessert ideas

Vegan Chocolate Mousse

 120g dark chocolate (dairy-free, 70 percent cocoa solids)
 ½ cup liquid from a can of chickpeas (no salt in the brine)
 2 tbsp maple syrup
 strawberries or other fresh berries, to serve

Using an electric mixer or whisk, beat chickpea liquid to meringue consistency, so
it forms soft peaks when the beater is lifted from the bowl (3-4 minutes). Beat in
maple syrup or sugar.

Break or cut chocolate into chunks, place in a medium bowl and set the bowl over
a pot of boiling water, making sure the base of the bowl does not touch the hot
water. Stir until melted and smooth then lift the bowl off the pot and allow
chocolate to cool for 5 minutes.

Stir about a third of the meringue into the melted chocolate to loosen it, then
gently fold in the remaining meringue. Divide between 2 small glasses, cups or
ramekins and chill for at least 30 minutes to firm a little. Serve with sliced
strawberries or other berries.