chocolate chips aquafaba cream of tartar vanilla extract sugar
©Kirsten Nunez
Using a double boiler, heat over medium-high heat until the chocolate is melted and smooth, about 7 to 10 minutes. Remove and let sit until almost cool, about 15 minutes.
©Kirsten Nunez
In a separate bowl, combine the aquafaba, cream of tartar, sugar, and vanilla extract. Beat with a hand mixer for 8 to 10 minutes, or until the aquafaba is fluffy and forms stiff peaks.
©Kirsten Nunez
Add the melted chocolate to the whipped aquafaba. The aquafaba will deflate somewhat; this is normal. Stir with a spatula or spoon, until the mixture is uniform in color.
©Kirsten Nunez
Divide the mixture into two jars or glasses. Cover and chill in the refrigerator for 2 to 3 hours or overnight. Serve chilled with vegan whipped cream, chocolate shavings, or berries.
©Kirsten Nunez