- 6 Ounces bittersweet chocolate (60 percent cacao)
- 1 can (15.5 ounces) chick peas (aka garbanzo beans; I like Goya brand)
- 1/4 Teaspoon cream of tartar
- 1/2 Cup sugar
- 1 Teaspoon vanilla extract
Step 1: Break up 6 ounces bittersweet chocolate. Melt in a double boiler. Scrape into another bowl and let cool a bit.
Step 2: Pour 1 can of chickpeas through a strainer, catching liquid in a wide measuring cup. Save chickpeas for another recipe. Measure 3/4 cup liquid (this is aquafaba) into the bowl of an electric mixer.
Step 3: Whisk 1/4 teaspoon cream of tartar into aquafaba. Using the electric mixer, whisk until white and foamy, about 1 minute. Slowly cascade in 1/2 cup sugar, whisking constantly, to glorious sturdy peaks, about 4 more minutes. Whisk in 1 teaspoon vanilla.
Step 4: Using a soft spatula, gently and thoroughly fold chocolate into meringue. Heap into a serving bowl. Cover and chill 2 or more hours.
Step 5: Scoop into small bowls. If you like, garnish with orange zest, a few candied nuts, or, if no vegans are looking, whipped cream.