Chickpea-Based Chocolate Mousse

So, the liquid from chickpeas (hummus), or aquafaba! Rich in protein, it whips up well, making it possible to prepare meringues, puddings, mousses, and so on without using eggs. I mixed the whipped foam with melted chocolate, and the result was chickpea-based chocolate mousse!

Melt the chocolate and, at the same time, whip the liquid from one can of chickpeas until peaks form; add vanilla (powder or extract) and a spoonful of maple syrup (or to taste). Then, while continuing to whip, add 2-3 spoonfuls of melted chocolate. Gently fold the remaining melted chocolate into the mixture without deflating it.

Pour into molds and refrigerate for an hour. Decorate to taste (with berries, fruit, nuts, and so on).

If you plan to serve the mousse the next day, take it out of the refrigerator half an hour before serving.