To prove that nothing is lost, Yves Camdeborde offers you a dessert made with chickpea cooking water, used in a previous recipe: a lactose-free chocolate mousse.
Ingredients:
250 gr of dark chocolate 70%
200 gr of green tea
250 gr of chickpea cooking water
50 gr of brown sugar
Preparation:
Melt the chocolate gently near a heat source.
Pour the green tea (strongly brewed) over the chocolate, make a homogeneous mixture. Let cool to room temperature.
Whisk the chickpeas like snow white with a whisk or by hand with the brown sugar, very frothy but above all not too firm.
Gently fold in the whites until stiff in the chocolate and leave to cool overnight.
Gently fold in the whites until stiff in the chocolate and leave to cool overnight.