For the perfect seasonal summer dessert recipe, try Alexandra Dudley’s low-waste, plant-based aquafaba chocolate mousse with amaretto soaked cherries.
I love chocolate mousse for pudding. A good chocolate mousse should be light and fluffy and wickedly chocolatey. This one is made with aquafaba (also known as chickpea water). It is a wonderful substitute for eggs and a good way to use up any aquafaba when making a recipe that requires chickpeas. Go for good quality dark chocolate 70% cocoa solids or higher as it gives a beautiful richness to the mousse, and feel free to sub cherries out for strawberries or raspberries if you wish.
Ingredients:
Serves 3
130g dairy-free dark chocolate (70% cocoa solids or higher)
150ml aqua-faba (usually one can’s worth), sieved to remove any chickpea remnants
1 tbsp caster sugar
200g cherries
3 tbs amaretto