1 Bar of Bhang dark chocolate and 20 oz. of any dark chocolate chopped up
1 1⁄2 cup Chickpea or Garbanzo bean juice
1 1⁄2 cup powdered sugar
In a heat-proof bowl above simmering water, melt the chocolate. Then, set aside to cool. In a stand mixer, or using a hand mixer with the double beater attachments, whip the Garbanzo bean juice and sugar until the mixture forms stiff peaks. Fold the slightly cooled melted chocolate into the whipped mixture until it’s uniformly incorporated and no streaks of chocolate remain. Spoon the mousse into serving glasses and chill for at least 1 hour. Garnish with fresh fruit or shaved Chocolate. Yields 10 servings. 10mg THC per serving.