Ingredients The liquid from a can of chickpeas (called Aquafaba) 120 gr dark chocolate 2 tbsp maple syrup
Instructions Place the chocolate in a bowl over a pan of simmering water until completely melted. Place the aquafaba and the maple syrup in the Thermomix bowl. Inser the butterfly whisk. Mix for 2 minutes, Speed 4. Check the consistency. The aquabafa should now look like whisked egg whites and form some peaks. Transfer the aquafaba in the bowl where the melted chocolate is and fold it gently. Transfer into bowls and refrigerate. It's best to refrigerate overnight but you'll be able to enjoy it after only 1H in the fridge. Bon appétit !
The recipe can easily be done without a Thermomix. Simply beat the aquafaba with an hand-held electric whisk until you get soft peaks and a white fluffy texture.
The aquafaba is a great alternative to egg whites if you want to make vegan meringue.
Just whisk it the same way and then, take divide it with a teaspoon on a parchment paper.
Bake at 100°CC for 1.5 h if you want a cheewy center to 2 h if you want them crunchy all the way.
But make sure to leave the oven door slightly ajar during the cooking process, to dry them out.