Aquafaba Chocolate Mousse
By Market Chef Monique Santua of Gastromonique
1 c aquafaba (chickpea water) homemade or from a can
1 tbsp Sugar
1 bar Madhu Cardamom Chocolate
Chill aquafaba, stand mixer bowl, and mixer attachment in the fridge or freezer until cold.
Add sugar and aquafaba into the chilled bowl of a stand mixer and beat on high until stiff peaks are formed 10-15 minutes.
While aquafaba is whipping, over a double boiler, melt chocolate. Set aside to cool to room temperature
Half at a time fold the cooled, melted chocolate to the whipped aquafaba until completely blended.
Transfer to serving containers.
Refrigerate for at least 30 minutes