National Chocolate Day.
This is a new recipe that I tried today.
It’s a vegan chocolate mousse with raspberries. It’s made with aquafaba- the leftover water from tinned chickpeas!
I was absolutely stunned that it whisked so well, forming the traditional stiff peak that you would get from whisking egg whites. See extras.
The good news is that it didn’t taste of chickpea at all- just a very rich chocolate mousse.