Makes 4 portions.
For the gingerbread mousse:
1 can chickpea water
1 good pinch of salt
120 g couverture chocolate, bittersweet
2 tbsp. coconut blossom sirup (or any other sweetener)
1/2 tsp. vanilla, grounded
1/2 tsp. gingerbread spice
200 g vegan whipping cream
Meanwhile chop the chocolate and melt it in a bain-marie (the water may not boil). Put it aside and wait until the chocolate has cooled off and got a little thicker. Fold chocolate, sirup, vanilla and gingerbread spice in the mousse. Put the mousse in glasses and put them in the fridge for at least 30 minutes.
Serve mousse with whipped cream and pomegranate.