Vegan Chocolate Mousse with Maple Walnuts

First mash your avocado in a separate bowl and set aside.

To make a fluffy Vegan Chocolate Mousse we will make a light meringue mixture using chickpea brine. You separate the can of chickpeas, make a yummy hummus with the chickpeas and chill the remaining brine together with the mixing bowl for at least 5-10 minutes in the freezer before use. This helps the chickpea brine to form high meringue peaks. Remove the chickpea brine and bowl from the freezer and using a highspeed mixer whip the brine for at least 8 minutes. The chickpea brine will start turning foamy. To stabilize the foam, slowly add cream of tartar to the mix. Continue mixing and add the caster sugar, a teaspoon at a time and keep beating until meringue has stiff peaks. The meringue mix will be ready when you can turn the bowl with the meringue mix upside down and it remains in tact.

Now prepare to melt your chocolate, remember keep everything dry. Do not allow any water to contact your pot, glass bowl, spoon or it will seize and ruin your chocolate. Add the coconut oil in a glass bowl first over a pot of boiling water and carefully add chocolate. Gently break up your chocolate block and stir the chocolate gently and add cinnamon into melted chocolate mixture.

Pour the melted chocolate into mashed avocado and using either a hand blender or electric blender, blend until smooth. Slowly transfer this chocolate/avocado mixture in your vegan meringue bowl and very gently fold mixtures together to make your Vegan Chocolate Mousse. Finally pour your Vegan Chocolate Mousse into your serving dishes or bowl, refrigerate for approximately 4 hours.

For the walnuts:

Add walnuts to small fry pan on medium and add walnuts, roast slightly then add maple syrup. Stir the walnuts and syrup until the syrup has caramelized into a glossy coating on the nuts and is a deep golden color, keep an eye on this as you do not want to let it burn; otherwise you will have to start from scratch!

Place onto a sheet of baking paper, sprinkle with a little sea salt and allow to cool.

When you are ready to serve, simply place the caramelized walnuts on top of the mousse.