Krunchy Joy Cocoa

vegan Krunchy mousse au chocolat

Ingredients for three glasses:

275 ml aquafaba (liquid from two 400 g cans of chickpeas)

150 g vegan dark chocolate

2 tablespoons maple syrup

2 teaspoons agar agar

2 sachets vanilla sugar

Ingredients for the topping:

Maple syrup

Blueberries

Apricots

Basil

Krunchy Joy Cocoa

How to make it:

1. Cut the chocolate into pieces and melt over a water bath.
2. Drain chickpeas over a measuring cup and set aside. Put the aquafaba obtained in a food processor and beat until stiff together with the vanilla sugar and agar agar.
3. Fold the melted chocolate and maple syrup into the aquafaba whipped cream.
4. Pour the mousse into three glasses and place in the refrigerator for at least three hours.