Recipe: Dark chocolate mousse Venezuela

70g chickpea water*
1 tbsp lemon juice
1 tbsp icing sugar
70g Hacienda San Cayetano 73%, Venezuela chocolate

1. Mix the chickpea water with the lemon juice and icing sugar and whisk in a blender until stiff. The mixture will become stiff after about 8 minutes, and cannot be whipped for too long. If necessary, continue whisking until the mixture is so stiff that it does not move when the bowl is turned upside down.

2 In the meantime, cut or break the chocolate into pieces and melt slowly in a bain-marie/water bath. It is important that the boiling water in the pot is not too hot and does not touch the bowl containing the melting chocolate.

3. Remove the melted chocolate from the bain-marie and continue stirring to ensure that all the pieces have melted and also to cool the mixture down a little.

4. Using a spatula, slowly fold the chocolate into the white mixture. Mix well and pour into small glasses or a bowl. Chill for at least 20 minutes. The mousse will keep for 3 days in the fridge.