Ingredients
- Dark chocolate 190g
- Coconut milk 120ml
- Chick peas in water 120ml
- Raspberry vinegar 15ml
- Caster sugar 80ml
- Raspberry purée 20g
- Fresh raspberries 20g
- Cocoa powder 1g
Method
- Melt the chocolate in a bowl and add the coconut milk - do not allow the mix to boil or become too hot
- Drain the chick peas (you will only need the liquid) - place this in a mixing bowl and whisk with the raspberry vinegar then add the sugar and continue to whisk until firm peak
- Gently fold the whisked aquafaba through the cooled chocolate - do not over mix
- Spoon a little of the raspberry puree into a serving glass and top with the chocolate mousse, finish with fresh raspberries and a dusting of cocoa powder
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