For chocolate lovers a chocolate mousse has always been a great dessert. Lots of you will also be glad to know that a vegan version of chocolate musse doesn’t contain any fat so you won’t be feeling guilty while eating it.
Aquafaba is a main ingredient, it is the natural substitute of the egg white which consists in just the water in which chickpeas have been boiled.
Separately melt the chocolate in another bowl in the microwave or in a pot on slow heat. I usually add a drop of soya drink to help the chocolate melt. Let it cool slightly then mix it with the aquafaba cream.
Add the agave syrup while mixing it the pour in bowls, glasses or even in little jars. You can add some biscuit crumble at the bottom of the jar or on top.