Vegan Chocolate Mousse

INGREDIENTS

• Eco Vegan Cocoa and Cereal Cookies from La Granja
• 170 ml of aquafaba (the liquid from a 400 g can of chickpeas)
• 1 tablespoon of panela or brown sugar
• 1 teaspoon of vanilla extract
• Toppings of your choice: red currant, orange, mint…

ELABORATION

1. Drain the chickpeas using a strainer and let it drain into a bowl to collect the liquid, this is the aquafaba. Let the aquafaba drain completely.
2. Melt the chocolate using a double boiler or in the microwave. Once melted, set it aside to cool slightly.
3. Whip the aquafaba with an electric whisk until stiff peaks form, resembling whipped egg whites. Add the sugar and vanilla once the aquafaba is foamy and white, then continue whipping until stiff peaks form.
4. Gently fold in the melted chocolate using slow, gentle folding motions. Transfer the mixture into serving bowls or glasses and refrigerate for 3–4 hours.
5. Before serving, sprinkle crumbled Eco Vegan Cocoa and Cereal Cookies from La Granja on top, and add your favorite toppings.