Summer chocolate mousse by Laurent Mariotte

Ingredients

4 servings

• 150 g dark chocolate with at least 60% cocoa + a few bars for decoration
• 150 ml aquafaba (cooking water from canned chickpeas)
• 30 g icing sugar
• fleur de sel

Steps

1. 1

   Melt the chocolate in a bain-marie and let it cool until lukewarm. Add a pinch of fleur de sel.

2. 2

   Whisk the chickpea water like egg whites, adding the icing sugar.

3. 3

   Fold a third of the whipped aquafaba into the melted chocolate, then gently fold in the rest.

4. 4

   Grate some shavings from the chocolate and fold them into the mousse. Chill in the refrigerator for at least 2 hours before serving. Grate a few chocolate bars and sprinkle with a pinch of fleur de sel. Enjoy.