This is John’s favourite and a great one to know for those dairy free / lactose free, vegan, gluten free friends we all have.
240 ml aquafaba (from a 400g can of chick peas)
140g dark chocolate (vegan if required)
1 tsp vanilla beans or essence
2 pinches of hot chilli powder (optional)
Break the chocolate into smaller chunks and melt.
Drain the chickpea juice into a large bowl and add the vanilla.
Using an electric egg whisk, whip the chickpea water into stiff peaks.
Cool the chocolate and fold into the whisked mixture.
Add chilli powder if using and mix well.
Divide the mixture into your serving bowls and chill for at least 3 hours.
You can top with berries or nuts at this stage.