- 180 g/ 3/4 cup aquafaba drained juice from a 400-gram can of chickpeas
- 180 g high-quality dark chocolate
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon cream of tartar or 1/2 teaspoon lemon juice
- 1 tablespoon cacao nibs
- Have ready 6 serving glasses or cups, about 120 ml (1/2 cup) each.
- Pour aquafaba into mixing bowl, or the bowl of a stand mixer, and set aside.
- Place the chocolate in a double boiler and heat until just melted.
- Pour into another mixing bowl and allow to cool for a few minutes.
- Whisk the aquafaba, salt, and cream of tartar for 2 to 3 minutes forming soft peaks.
- Gently stir a third of the aquafaba into the melted chocolate, until fully incorporated.
- Fold in the remaining aquafaba in two additions, using a spatula and lifting the mixture in a circular up-and-down motion to avoid deflating it, until fully incorporated.
- Pour into the cups, level the surface with the spatula, and sprinkle with cacao nibs.
- Transfer to the fridge, and allow to set for at least 2 hours before serving.
If you’ve never used aquafaba (‘water-bean’) it might sound weird… but it’s pretty amazing stuff! Simply keep the juice from a can of chickpeas, for the easiest, cheapest way of replacing eggs we’ve ever found. More info in our egg-replacing guide.