For the aquafaba:

For the Chocolate mix:

  • 150g dark dairy-free chocolate, melted
  • 50g vegan margarine, melted
  • 1 tsp vanilla extract
  • 2 tbsp castor sugar.

  1. Reduce your chickpea water by one third. Bring the water to the boil in the saucepan and simmer for about 5 minutes until you can see that it has reduced in volume by approximately one third.
  2. Allow the water to cool completely. I do this by pour it into a jug and then put the jug on iced water to speed up the process.
          3. Pour the chickpea water into a clean mixing bowl and add the cream of tartar. Put your electric whisk              on a medium setting and begin whisking the water. Do this for about 4 minutes. The water will first                       become foamy and then start to whiten and thicken.
          4. The aquafaba should now be at the soft peak stage, where the peaks you make sink back a little. Now               turn the electric whisk up a bit and beat for another 3 minutes, until the peaks are stiffer.
          5. At this stage add your sugar and whisk for another 3-5 minutes to get to the stiff peak stage. You’ll be              able to turn the bowl upside down without any movement from the aquafaba. Remove the whisk and set            aside.

          6. Melt the chocolate and margarine so that they are cooled slightly by the time the aquafaba is ready.

7. Mix the chocolate, margarine, sugar and vanilla together until you have a smooth consistency. Now                  add, a spoonful at a time, one third of the aquafaba to the chocolate mix. Stir until you get a smooth,                    loose blend.

8. Once this is done, pour the mixture into the remaining aquafaba and fold gently using a                                      large spoon or spatula, until you have a light chocolate foam. Spoon this into your serving dishes and                  place in the fridge for at least 2 hours. To serve, dust with cocoa powder and garnish with a sprig of mint.