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 rest over a bowl to collect all the liquid—this is the aquafaba. Let it 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 until it forms stiff peaks using an electric whisk. It should resemble whipped egg whites. When the aquafaba becomes foamy and white, add the sugar and vanilla. Continue beating until it reaches a firmer texture.
4. Gently fold in the melted chocolate using slow, circular motions. Divide the mixture into serving bowls or glasses and let it rest for 3 to 4 hours.
5. Before serving, sprinkle crumbled La Granja Cookies on top for a crunchy touch and add your favorite toppings.