240ml(1 cup) aquafaba (chickpea water)
100g (3 1/2oz) dark chocolate
3 tbsp Chocolate Hazelnut Butter
2-3 tbsp maple or agave syrup
4 tbsp coconut cream
Handful hazelnuts or chocolate granola to top(optional)
Drain the liquid from the chickpeas into a bowl. Make sure you use the chickpeas in another recipe!
Chop the chocolate into small cubes and place in a heatproof bowl. Set the bowl over a saucepan of barely simmering water and allow it to slowly melt. Stir until smooth.
Heat the nut butter for 10-20 seconds in a microwave until runny and stir into the chocolate.
Whisk the aquafaba until it forms almost firm peaks for a few minutes on max then add the syrup.
Fold the chocolate into the whisked aquafaba until you have a smooth mousse.
Spoon into 4 small glasses, and place in the fridge so set for 30 minutes.
Meanwhile, stir the coconut cream until smooth.
Spoon 1 tbsp of the cream onto each pot, followed by a handful of granola if using.
Place in the fridge until ready to be eaten, and enjoy!