Melt your dark chocolate over a bain marie – be careful and keep an eye on it so it doesn’t burn. Once melted, leave to cool whilst preparing meringue. In a bowl of a stand mixer, combine aquafaba and cream of tartar. Whisk until soft peaks form – this will take anywhere between 5-15 minutes. Once you’ve achieved soft peaks, add maple syrup and vanilla bean seeds in. Continue whisking for another 1 minute.Drizzle your chocolate into the meringue and gently fold it in with a spatula. Fold until all the chocolate has evenly incorporated into the meringue. (If you want to make it with protein, add vegan Sunwarrior powder and mix). Pour into glasses and chill for at least 4 hours. Decorate your set mousses with coconut or cacao powder.
ingredients
- 1 cup/240 ml aquafaba (room temperature)
- 1/8 tsp cream of tartar
- 2 Tbsp coconut sugar
- 170 g dark chocolate (vegan)
- 1 Tbsp vanilla extract
- pinch salt
- 1 scoop Sunwarrior Chocolate Blend protein (optional)
