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Coarsely chop the chocolate with Braun’s MultiQuick 5 Vario 350 ml chopper attachment and melt over a water bath. Then allow to cool slightly, stirring occasionally and mixing in the gingerbread spice.
Drain the chickpeas through a sieve, collection the liquid in a bowl. Whisk the chickpea liquid together with lemon juice in two portions with the whisk attachment in about 8-10 minutes. You should get a consistency that resembles strong beaten egg whites.
Add the chickpea “whipped egg whites” to the melted chocolate and gently fold in with a pastry scraper.
Divide chocolate mousse among glasses and serve.
Coarsely chop the chocolate with Braun’s MultiQuick 5 Vario 350 ml chopper attachment and melt over a water bath. Then allow to cool slightly, stirring occasionally and mixing in the gingerbread spice.
Drain the chickpeas through a sieve, collection the liquid in a bowl. Whisk the chickpea liquid together with lemon juice in two portions with the whisk attachment in about 8-10 minutes. You should get a consistency that resembles strong beaten egg whites.
Add the chickpea “whipped egg whites” to the melted chocolate and gently fold in with a pastry scraper.
Divide chocolate mousse among glasses and serve.
