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- 2 cans (400g each) coconut cream, refrigerated until chilled
- 200g dark chocolate (we used 70%), chopped
- Pinch cream of tartar
- Pinch fine salt
- ½ cup (125ml) canned chickpea liquid (canning liquid drained from 1 can of chickpeas)
- ½ cup (100g) castor or coconut sugar
- Raspberries and mint, for serving
- Scoop thickened cream off the surface of the can – chilling it in the fridge separates the cream and watery liquid in two parts.
- Whip to medium soft peaks using an electric whisk. Cover and set aside.
- Melt chocolate over a double boiler until smooth. Remove from heat and set aside to cool. Combine chickpea liquid, cream of tartar and salt in a large bowl.
- Whisk to medium stiff peaks.
- Add sugar of choice a tablespoon at a time.
- Once all the sugar has been added and is dissolved in mixture, the meringue should be glossy instead of foamy.
- Fold a third of the meringue into chocolate and whisk until combined.
- Fold chocolate mixture into remaining meringue until well combined.
- Fold through coconut cream. (Make sure to combine mixtures evenly, take care not to knock all the air out of your mousse.)
- Divide mixture into single-serving moulds.
- Chill in the fridge for 30 minutes to set, keeping refrigerated until serving.
- Serve topped with raspberries and mint.