20ml or ½ cup of aquafaba — that is, about half the brine from a can of chickpeas
½ tsp vanilla extract
10g caster sugar (optional)
75g dark chocolate without dairy (I used one from Lidl)
Makes enough for 2 decent portions.
Melt the chocolate carefully in the usual way (in a bowl over a pan of hot water).
Strain the chickpeas to get their water. Use an electric whisk, preferably in a food processor or other contraption, for 10-15 minutes, until the chickpea water has thickened and reached the ‘stiff peak’ stage (as you might call it with egg whites). You don’t need to worry about over-whisking, but it will likely take longer with a hand-held electric whisk.
At this stage, add the vanilla, and slowly add the sugar while whisking a bit more.
The chocolate should be cool now but still runny. Fold it into the whisked mix thoroughly with a silicone spatula, then pour into glass serving dishes.