Ingredients
- 200 g of baking chocolate
- 8 g of gum arabic
- 1/4 teaspoon(s) of fleur de sel
- 170 g aquafaba (chickpea cooking juice)
- 1 teaspoon(s) lemon juice
- 50 g icing sugar (or finely ground whole sugar)
Preparation
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Melt the chocolate cut into pieces in a bain-marie, then mix with the gum arabic and salt. Set aside.
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Pour the aquafaba into a salad bowl with the lemon juice and whisk until stiff using an electric whisk, as you would egg whites.
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Add the sugar little by little while whisking when the mixture begins to firm up, until it forms peaks.
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Vigorously mix a large spoonful of “snowed egg whites” with the chocolate to loosen it, then add the rest in two or three times, incorporating it very delicately with a spatula.
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Pour into ramekins, place in the refrigerator and leave to set for at least 6 hours.
