Chocolate Mint Mousse

Prep. Time: 5 min
Cook Time: 7 min
Serves: up to 6

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INGREDIENTS

• Liquid from 1 x 400ml can Chickpeas

(also known as aquafaba)

• 200g Chocolate (dairy free)

• 2 drops Peppermint essential oil (food grade)

SERVING

• Fresh Berries

DIRECTIONS

Traditional
Strain the liquid from the can of chickpeas into a medium sized bowl. Using an electric whisk, whisk until stiff peaks occur (this should take around 5 MIN).

Using the double boiler method, break the chocolate into small pieces. Add the chocolate pieces to a glass bowl and set on top of a saucepan filled with enough water so it doesn’t touch the bowl. Melt the chocolate over a low heat.

Once the chocolate has melted, add a couple drops of Peppermint essential oil and stir. Remove the bowl from the saucepan and set aside. Gently fold in the aquafaba until combined.

Thermomix
Insert the butterfly attachment. Tip the liquid from the chickpeas in. Whisk 3 MIN / SP 4. Empty into a separate bowl Clean and dry the TM bowl.

Break the chocolate into pieces and add to the TM bowl. Grate 8 SEC / SP 10. Melt 2 MIN 30 SEC / 50˚C / SP 2. Repeat if needed. Add the whisked aquafaba and food grade peppermint oil. Mix 10 SEC / REVERSE / SP 4.

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Pour into glasses and place in the refrigerator to set for 40 MIN.

TO SERVE

Top with fresh berries and enjoy. This makes 6 small glasses.