Navigation

Aquafaba Chocolate Mousse

Aquafaba Chocolate Mousse

Published on June 12, 2020 | By
0 Comments

A raw egg free creamy chocolate mousse has been on my must make list for so long. We chocoholics love a satiny chocolate mousse. Furthermore so when we have India’s first tree to bar chocolate house so close to my home town. The Regal cooking chocolate does everything that good couverture should. It melts evenly and is lusciously smooth on the tongue.

Making an Aquafaba  seemed easy enough but it took me awhile to get to trying it out. It did take a bit of practice but once you understand the few steps which precede making the Aquafaba then it isn’t difficult at all.

I must admit that I am not a fan of raw egg white. So anytime I hear of a chocolate mousse which is vegetarian or vegan I do taste it in the hope that it’s as delicious as my mind hopes it to be. With this version I can honestly say that it is as every bit as good as it can get.

Please do use good quality chocolate and not the cheap compound chocolate which has no business even being on the supermarket shelves! It contains the worst kind of hydrogenated fat possible.

Now that I have vented, do give this dark chocolate mousse a try. The family says it reminds them of a chocolate mousse they ate sitting in a small restaurant in Germany which belonged to a vintage hotel.

I can live with that 😉

Recipe Rating

  • (0 /5)
  • 2 ratings

, ,

Recipe
    Text size

Ingredients

  • Aquafaba ( Chickpea/ channa water)- 1/2 C
  • Natural sugar -1/2 C (can use fine white sugar)
  • Dark chocolate or Milk chocolate-200 gms (melted)
  • Vanilla extract-1/2 tsp

Instructions

  1. For the chickpea water, soak the lentils overnight and cook in the same liquid until well cooked. Drain the chickpeas.There should be 3/4 or 1/2 C water remaining.If not reduce it down by boiling. Let cool.
  2. Refrigerate the chickpea liquid for half a day (5-6 hours) or in the freezer for a day until it develops a gelatinous structure.
  3. Place the chilled aquafaba in the bowl of a stand mixer. an electric hand mixer may take more time but can give it a try.
  4. Begin by beating on medium speed. After a few minutes, add the sugar by spoonfulls and allow the beating to continue. After 8-10 minutes it would have thickened. Keep beating until it becomes thick and fluffy.You can leave it at the soft peaks stage or beat extra until it reaches stiff er peaks.
  5. Remove it from the stand. Gently fold in the vanilla extract and melted chocolate. Spoon into bowls and refrigerate it for 2-3 hours until set.

Rate this recipe

  • 2 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Post a Comment