Aquafaba (the liquid from a can of chickpeas) is an incredible vegan substitute for egg whites, and this chocolate mousse is a great way to repurpose it! Check out 9 other recipes to reduce food waste here!
- 30 raspberries
- 1/ 2 cup semi sweet chocolate
- 1 cup heavy whipping cream
Push the raspberries through a fine mesh sieve to extract all the pulp.
Heat the pulp until simmering and add in the chocolate. Cover and rest for 5 minutes.
Whip the heavy cream until stiff peaks form.
Gently stir the raspberry chocolate mix until smooth and add it into the whipped cream.
Fold everything lightly together until well mixed.
Serve garnished with whipped cream and raspberries!