My Aquafaba chocolate mousse

I first melted 85g of dark chocolate over a double boiler. Once it was completely melted I left it to cool. Whilst the chocolate was cooling, I whisked the aquafaba (the liquid left when you drain chickpeas) to stiff peaks. I then folded together  the whisked aquafaba with sugar, the melted dark chocolate, vanilla extract and a pinch of salt. The salt enhances the flavour of the chocolate and makes the flavour more rich and intense. Once fully combined, I poured the mixture I to glasses before putting them in the fridge to set. After three hours the mousses were set and ready to eat. To serve, I scooped on some home made raspberry sorbet which I made by adding puréed and sieved home grown raspberries to sugar syrup.  I sprinkled on some grated chocolate and added some  berries to add some colour.

When I make these desserts again, I would whisk the aquafaba to stiffer peaks and chill the mixture before adding the melted chocolate as on a hot day the mixture melted and lost some of the airation. This meant that the mousses were more dense and less airy.