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Ingredients
100 g dark chocolate
liquid from one 15-ounce can of low-sodium garbanzo beans (aquafaba), about 140 ml
0.5 g (about 1/8 teaspoon) cream of tartar
12.5 grams (1 tablespoon) granulated sugar
pinch of salt
1/2 teaspoon (2.5 ml) vanilla extract
Directions
- Place 1-2 inches of water in a pot. Place the chocolate in the top of a double boiler or a bowl. Make sure that the top pan/bowl does not touch the water. Bring the water to a simmer. The chocolate will slowly melt. Stir occasionally to help the melting be even. Remove from heat and allow to cool somewhat.
- Add the aquafaba to a medium bowl. Beat on medium-low until foamy, about 30 seconds. Add cream of tartar. Beat on medium high, slowly adding the sugar. When peaks reach soft peak stage, add vanilla. Continue beating until peaks reach firm peak stage.
- Fold 1/3 of the aquafaba into the melted chocolate. When the foam is completely folded in, very gently fold in the remaining 2/3 of the foam. The final product will have less volume than the original foam, but should still have a much lighter texture than the melted chocolate.
- Pour into individual ramekins. Allow to cool for at least 4 hours and up to overnight.