Vegan chocolate mousse 🌱.

Important: the aquafaba must be free of any remaining legume or skin. I recommend straining with a strainer.

Melt the 50g of chocolate in a bain-marie. We put it in the saucepan and when we see that it begins to melt we turn off the heat and remove. It will melt little by little, so that it is warm and not too hot, otherwise when we add it to the mousse it will be lowered.

Beat the aquafaba together with a few drops of squeezed lemon juice. With an electric mixer it will take about 3-5 minutes to reach a consistency. It will depend on the power of your mixer. If you like it sweet, this is the moment to add the sweetener of your choice, but be careful, keep in mind that it can go down when blending. I did not add any.

Gradually mix in the tempered chocolate with a spatula. Incorporate it slowly and smoothly so that it is aerated. Place in the refrigerator and wait at least 4 hours.

Decorate with orange zest, 90% chocolate zest, cinnamon, nuts, or whatever you like! :)