1 can Aquafaba ( chick pea juice)
120 grams dark chocolate
2 tbsp. Agave ( or desired sweetener)
Whip aquafaba and agave in an electric mixer. Mixture should be white fluffy and form stiff peaks. Melt chocolate in a bowl with a bain-marie or with a microwave – let cool. Fold chocolate into the aquafaba and stir gently. Pour into cups or bowls and refrigerate for at least 1 hour. Top with coconut whipped cream.
Coconut Whipped Cream Ingredients
1 can chilled coconut cream
1 tablespoon icing sugar
1/2 teaspoon vanilla extract
Prep: Add ingredients into a 0.5L whipped cream dispenser. Shake. Charge with 1 N2O whipped cream charger, shake again and serve.