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A decadent dessert that's guiltlessAquafaba, Dark Chocolate, Maple Syrup, Vanilla,
You want to work slowly and deliberately here. This recipe takes a little patience.
When you melt your chocolate, work in 30 second increments. Heat for 30 seconds, stir, heat again, repeat. You want a liquidy consistency.
You can always use a double boiler to melt your chocolate as well.
Some of the aquafaba will froth. Not all of it.
And that’s okay. It will still set very nicely.
After the initial blend, it will feel warm. Refrigerate it before it’s final blend to cool it down a bit.
Wait until your chocolate is cool. If you mix it with the aquafaba while hot it won’t set properly.
You want to fold (not stir) your chocolate and aquafaba mixture. You’re trying to keep the air bubbles intact. Do not attempt to blend the chocolate using your Vitamix. It sadly won’t work. 🙁
This is a VERY rich dessert, so we feel like shot glasses are the perfect portion. Plus they are cute!
If at all possible, make this recipe the evening you plan to serve it. Both the mousse and the whipped topping solidify a bit too much after 24 hours in the fridge.
This recipe looks much harder than it actually is to make. Give it a try, you’ll love it!