January 31, 2018
I had grave doubts about this when I found it online, but to my utter astonishment, it worked brilliantly. And tasted good! The mix is quite sloppy-looking when you put it into the dishes but it solidifies in the fridge to a very satisfying texture.
I very much doubt that anyone would be able to detect what it was really made from. (It also has the advantage of not containing raw eggs or gelatine).
1Place a bowl or saucepan over a pot of boiling water.
2Break the chocolate into pieces, add it to the top compartment of the double boiler arrangement, and add 1 Tbsp of the aquafaba liquid and the vanilla. Stir with a metal spoon until fully melted, then remove from the heat and allow to cool while you whip the aquafaba.
3Use an electric beater to whip the aquafaba until it holds stiff peaks. It will look just like stiffly beaten egg white and the process takes about five minutes
4Add about a quarter of this whipped mix to the cooled chocolate mix and stir through evenly. This lightens the mix and allows you to fold in the rest more successfully. If you fancy a bit of extra sweetening, add the maple syrup at this stage.
5Tip the chocolate mix into the remaining whipped aquafaba and fold through until the mix is an even colour.
6Place in serving bowls (this makes enough for four servings) and chill in the fridge for two hours or more before serving.
Approximately ½ cup aquafaba, which is the liquid drained from a 400g tin of chickpeas. Best if you can get them processed in water for this, not brine, to avoid the salty taste! Most supermarkets do have this type