Light Chocolate Mousse with crumbled Italian Butter Shortbread and Sour Cherries
Recipe by Valentina Tozza, author of @lacucinachevale
FOR 4 GLASSES
Aquafaba (it’s the water you find in the pot of cooked chickpeas)
Forno Bonomi butter shortbread
Cherries in syrup
Butter Shortbread - Round
Whip the cold aquafaba with a few drops of lemon juice with the electric whisk.
Melt the chocolate in the microwave for 3 minutes or in a double boiler. Let it cool. Add it to the well-mounted aquafaba with a spatula from top to bottom gently.
Crumble 2 biscuits in glasses, add the mousse and sour cherries and then refrigerate for at least 4 hours before eating it.