Portions / Servings: 6
- 120 g chickpea juice
- 150 g milk chocolate
Position butterfly whisk into mixing bowl and add chickpea juice. Whip without the measuring cup 3 min / speed 4 to obtain “whipped egg whites”. Gently reserve in a bowl.
Remove butterfly whisk, rinse mixing bowl and dry well. Put chocolate pieces into mixing bowl and melt 5 min / 50° / speed 1. Scrape down sides of mixing bowl at mid-setting.
Pour melted chocolate over thickened chickpea juice and fold very gently using the spatula. Pour into verrines and refrigerate at least 2 hours before tasting.