115g| 4 1/2 oz | 3/4 cup darknon dairy/vegan chocolate chips
1/2tspgingerbread spice or ground cinnamon
1tspvanilla extract or dark rum
Melt 150g (6oz/1 cup) of chocolate chips in a bowl suspended over a pot of barely simmering water. Allow the chocolate to melt slowly, stirring occasionally until completely smooth.
Add the remaining chocolate chips, leave for a couple of minutes and then stir until completely melted.
Transfer the melted chocolate into a piping bag and snip a small hole at the end. Fill the bottom of the silicone moulds (or foil cupcake cases) with the melted chocolate.
Use a small spoon or small brush (the type used in sugar craft) to gently push the melted chocolate up the sides of the mould /cups.
Melt 115g | 4 1/2 oz | 3/4 cup dark (non dairy/vegan) chocolate chips using the double boiler method as above. Set aside to cool slightly.
Drain the chickpea brine from 1x400g (14oz) can of chickpeas. You will have around 180ml (6 fl oz) of aquafaba. You mind not need to use it all.
Whisk it until you have soft peaks – this can take several minutes in a stand mixer. Add the spices and vanilla extract at the end, mixing them in.
Mix a little of the whisked aquafaba into the melted chocolate to loosen. Mix in the rest using a balloon whisk until you have a smooth, glossy mousse. You might not need to add all the whisked aquafaba.
Transfer the mousse into a piping bag and snip a small hole at the end.
Carefully fill the moulds (or cupcake cases) until almost to the top. If you are using the Silikomart moulds, add the lollipop sticks now.
Use the remaining melted chocolate (in the other piping bag) to cover the pops.
Leave to harden at room temperature for a couple of hours or overnight.
Gently pop out of the moulds and share.
Giving exact measurements for this recipe is not easy as it will depend on the type of mould that you use. A good quality silicone mould will yield the best results but you can also use small foil cupcake cases.