This is intense and delicious, and yes, only two ingredients are required (well, plus water...). It tastes quite a bit like nama choco, an amazing Japanese chocolate which is made with cream, but there is no cream here, and it is also incredibly easy to make.
200 g dark chocolate (dairy free, and the best you can find)
the liquid from a can of chickpeas (aquafaba)
Break the chocolate and place into a bowl with the water, and then onto a pot of boiling water to melt at bain marie. If you heat the water and the chocolate together they will mix perfectly.
In the meantime beat the aquafaba until you get stiff peaks.
When the chocolate is melted beat it with an electric beater until it cools down.
Add a spoon or two of aquafaba to soften, and then, spoon by spoon, add the chocolate to the aquafaba mixutre, folding well.
Pour into an ice cream container. It will look quite pale and have the consistency of a 'runny' mousse, but it will turn back into a strong dark chocolate colour while freezing.
Freeze for a few hours, then remove from the freezer 10 minutes before serving, wait for the edges to melt a little and then cut into slices and serve. This is really, really good!
Photos and Recipes by Alessandra Zecchini ©