Cooking time: 15min

Total: 90min

The first thing we will do is to open the chickpea preserve, remove with small blows, reserve what is inside the pot, without falling chickpeas, then cover the chickpeas and refrigerate, I advise that the same day prepare a recipe that has chickpeas, could be a rich cream to spread in the afternoon snack.

Then we will chop the black cocoa in squares and we will melt in a bain-marie or in the microwave, but the bain-marie does not fail, we stir as the water heats up, until obtaining a homogeneous and creamy mixture, then we let it warm up a little, enough so that it does not burn to the touch.

The next thing we will do is to place the liquid from the chickpea preserve in a medium sized deep container, then we beat with a mixer and at medium speed and gradually increasing the speed. After about 5-10 minutes they will have been mounted as if they were clear to the point of snow. It should form peaks and have a firm, spongy, white volume. We can now add the sugar if we use it and beat as if it were meringue.

Mix a portion with the cocoa and then combine all the two ingredients, adding if you want the salt or extra aromas. Combine with a spatula or tongue, using enveloping movements to try not to lower the volume too much. Once we have a homogeneous mixture, distribute in bowls, glasses or glasses. There are 2-3 large portions or 4 smaller portions. Leave to cool in the fridge for at least 2 hours.

After the recommended rest time, the ideal is to serve the spongy chocolate mousse without egg, letting it lose a little of the cold in the fridge outside, but making sure that the portions remain fresh. You can drink this or that or add grated dark or white chocolate on top, a mixture of crunchy nuts, mint leaves, sifted icing sugar, a touch of cinnamon or whatever you can think of.

I let you try this recipe and tell me what you think! ;)

Cocoa benefits

Do not forget that cocoa is one of the most powerful antioxidants on the planet, this maginificent fruit that is only born in South America is still considered today as a delicacy, its trade to Europe dates back about 400 years, and the great Swiss chocalateras especially use a cocoa produced on the Venezuelan Caribbean coast, called Cocoa Chuao.

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