1 can of chickpeas (you will need only the liquid which is about 1 cup) OR cook dry beans and refrigerate overnight
1 cup (120gr) roughly chopped dark chocolate - use at minimum 70% pure dark chocolate, preferably Fair Trade / Organic
2 tbsp. sweetener of choice: Evaporated Cane Sugar, Agave, Coconut Nectar, 100% Maple Syrup, optional
Dash of Vanilla, optional
Dash of Chili Pepper, optional
Melt your chocolate in a bowl placed over a pan of simmering water. (or microwave)
Add ½ vanilla extract and coconut nectar (or maple or agave syrup)Let chocolate cool down while you prepare the next step.
Mix the liquid of your chickpeas with an electric whisk (or blender)* – whisk until peaks form and you have a fluffy white consistency.
Gently fold in the chocolate with a spatula, and very slightly stir it.
Pour into bowls and place in the fridge.
The mousse is ready to eat within 1 hour
Personally, I prefer to melt chocolate in microwave in intervals of 1 minute at 70% power.
When mixing the bean water, it may take 10-15 minutes to get the stiffness desired. Be patient, it is worth it :)
The bean water does seem to whip quicker when chilled.
This is really a decadent sweet treat that WILL NOT expand the waistline!