100gramsgood quality dark chocolate, (I used Whittaker's Kaitaia fire dark chocolate)
1perfectly ripe avocado
For the walnuts:
cupApprox. 1 of walnuts
For the mousse:
Put the liquid from a can of chickpeas into a large mixing bowl (or stand mixer) and beat until thickening and foamy. Gradually add sugar and keep beating until you have a fairly stiff meringue and the sugar is dissolved into the mixture. You could add more sugar if you like it really sweet. I was aiming for the minimum sugar possible without ruining the texture of the aquafaba foam, as just like egg whites it needs a bit of sugar to help it whip into peaks.
Get out your food processor and put the flesh of an avocado into it.
Melt chocolate and coconut oil in a bowl over boiling water (careful not to get even a drop of water in it otherwise it'll seize, and that'll make you cry). Stir cinnamon into melted chocolate mixture.
Tip melted chocolate mixture into the food processor and blend with the avocado until smooth. Scrape this mixture into your aquafaba bowl and gently fold to mix.
Spoon or pipe mousse mixture into serving bowls, and refrigerate for at least a few hours before serving.
For the walnuts:
Heat a frypan over a medium to high heat. Add nuts and maple syrup. The syrup will foam up and begin to caramelize. Keep stirring until the syrup has caramelised into a glossy coating on the nuts and is a deep golden colour (don't let it burn!).
Tip nuts out onto a sheet of baking paper, sprinkle with a little salt and allow to cool.
Top the mousse with candied nuts and congratulate yourself on creating such a fiendishly delicious dessert.