This mousse is easy to make, and is a great way to prevent wasting aquafaba when you use chickpeas in your dinner.

Serves: 4 | Prep. time: 10 minutes | Cook time: 10 minutes | Dish deets: Gluten free, vegan

Ingredients

• 120g 56% dark chocolate
• 125ml aquafaba (chickpea water)
• 2 Tbsp icing sugar

Making it happen

1. Melt the chocolate over a bain-marie gently. Let cool. 2. Whip the aquafaba until it makes medium peaks. Add the icing sugar and whip into stiff peaks. 3. Fold the chocolate into the meringue. 4. Put in a piping bag. Divide between 4 glasses. 5. Set for about 4 hours in the fridge.

Chef Darrell van der Sluys

“The cuisine I create is classical with a modern twist. My career started in Christchurch at the Millennium hotel, then off to Scotland to Gleneagles, The Stamford Hotel Auckland then seven years of alternating northern hemisphere and New Zealand summers. Now I’m approaching 12 years for the Maestro hospitality group.”

Three key ingredients to a tasty dish? Fresh seasonal produce, seasoning and flair.

What is your favourite guilty pleasure? Chocolate every day and red wine.

What is an interesting trend you’re seeing in food? More plant based, local and fermented.

Who are your culinary heroes? The Roux brothers and Thomas Keller.

Is there a particular book that has inspired you in your life or career? The French Laundry Cookbook by Thomas Keller.

What’s one thing people probably don’t know about you? I ride horses most days.

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