- 100ml pickling liquid from a can of chickpeas
- 200g Ajala dark chocolate (70% min. cocoa solids)
- 100g powder sugar
- Raspberries (to garnish)
- Blackberries (to garnish)
- Blueberries (to garnish)
- Ajala chocolate (shavings or crisps to garnish)
Melt the chocolate in a water bath and let it cool. Pour the chickpea pickling liquid in a bowl and whip to stiff peaks. The process will take at least 10 minutes when using an efficient stand mixer, so take your time to beat the liquid into perfectly stiff peaks. Add the sugar slowly (using a teaspoon) and whip together.
Pour the cool chocolate back to the bowl and whip together with the sweet mixture. The chocolate has to be cooled to the room temperature. If it is too hot or if added too fast, the stiff peaks will be ruined and your mousse will never be fluffy.
Put the chocolate mousse in deep plates and in a fridge for at least 6 hours. Garnish with raspberries, blueberries or any other sour tasting fruits. Top off with the chocolate shavings and crisps.