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1
First mash your avocado in a separate bowl and set aside.
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2
To make a fluffy Vegan Chocolate Mousse we will make a light meringue mixture using chickpea brine.
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3
You separate the can of chickpeas, make a yummy hummus with the chickpeas and chill the remaining brine together with the mixing bowl for at least 5-10 minutes in the freezer before use.
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4
This helps the chickpea brine to form high meringue peaks.
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5
Remove the chickpea brine and bowl from the freezer and using a highspeed mixer whip the brine for at least 8 minutes.
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6
The chickpea brine will start turning foamy.
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7
To stabilize the foam, slowly add cream of tartar to the mix.
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8
Continue mixing and add the caster sugar, a teaspoon at a time and keep beating until meringue has stiff peaks.
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9
The meringue mix will be ready when you can turn the bowl with the meringue mix upside down and it remains in tact.
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10
Now prepare to melt your chocolate, remember keep everything dry.
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11
Do not allow any water to contact your pot, glass bowl, spoon or it will seize and ruin your chocolate.
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12
Add the coconut oil in a glass bowl first over a pot of boiling water and carefully add chocolate.
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13
Gently break up your chocolate block and stir the chocolate gently and add cinnamon into melted chocolate mixture.
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14
Pour the melted chocolate into mashed avocado and using either a hand blender or electric blender, blend until smooth.
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15
Slowly transfer this chocolate/avocado mixture in your vegan meringue bowl and very gently fold mixtures together to make your Vegan Chocolate Mousse.
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16
Finally pour your Vegan Chocolate Mousse into your serving dishes or bowl, refrigerate for approximately 4 hours.
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17
For the walnuts:
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18
Add walnuts to small fry pan on medium and add walnuts, roast slightly then add maple syrup.
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19
Stir the walnuts and syrup until the syrup has caramelized into a glossy coating on the nuts and is a deep golden color, keep an eye on this as you do not want to let it burn; otherwise you will have to start from scratch!
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20
Place onto a sheet of baking paper, sprinkle with a little sea salt and allow to cool.
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21
When you are ready to serve, simply place the caramelized walnuts on top of the mousse.
