Ingredients (Makes six mini Chocolate Spheres)
1 cup chickpea liquid
5 oz dark chocolate
1/2 tablespoon sugar
1 tablespoon maca
1/2 tablespoon vanilla extract
3 oz dark chocolate
2 tablespoon coconut cream
1 tablespoon butter
Generous pinch of salt
2 cups blueberries
3 tablespoon water
1/4 cup sugar
2 tablespoon lemon juice
Starting with the mousse, use an electric mixer or hand whisk to whip the chickpea liquid for 7-10 minutes. Then, melt down the chocolate and add the vanilla extract and maca. Place the chocolate mixture to the side to cool down, before gently folding into the whipped chickpea liquid. Place into a freezer bag when finished and put in the freezer.
For the ganache, mix together the coconut cream, butter and salt until smooth. Then, using 12 round silicone molds, spread the ganache inside half of each mould before placing into the freezer for 3-5 mins. Once they start to set, use your fingers to ensure the chocolate covers the entire half of the mold, while making sure to leave a hole at the bottom of 6 - this will be where you insert the filling later.
Place the molds back into the freezer to set hard. Once the pieces are all set, remove from the molds. In a medium hot pan, place 2 half spheres down at a time for 1 second. Next, place them together and use your finger to spread the melted chocolate on the seam to help the halves bind. Repeat until 6 spheres are formed, ensuring each one has a hole at the top. Leave the spheres to rest in 6 of the molds, and place into the freezer.
For the blueberry compote, add blueberries, water, sugar and lemon juice into a sauce pan on a low heat for 10 minutes. Cool and store to the side.
Take the mousse mixture out of the freezer, allowing it to thaw if frozen. Spoon mixture into a piping bag, followed by a layer of blueberry compote.
To plate, put a large dollop of the blueberry compote onto the center of a plate. Press down with a spoon to create a nest for the sphere. Place sphere onto the nest, and pipe mousse mixture inside each hole..
If desired, heat up the compote and pour over the top, to open the sphere and have it fall apart.