Aquafaba Chocolate Mousse
Video
Ingredients
For the basis
- 180 g dark chocolate about 70% cacoa, small cubes
- 150 g almond milk
- 4 ml vanilla extract (1 teaspoon)
- 200 ml soy whipped cream beaten to yogurt-like thickness
For the aquafaba meringue
- 120 g aquafaba
- 120 g granulated sugar
- 10-20 ml whisky or orange liqueur optional, for additional taste
Instructions
- Put the chocolate in a heatproof bowl.
- Heat the almond milk until it is just boiling. Pour the hot milk over the chocolate. Cover with a lid or plate and let it rest for 3 minutes.
- Meanwhile, mix the aquafaba until it is a firm foam, then add the granulated sugar to the foam little by little. Continue mixing for about 5 more minutes until the foam is thick and firm.
- Add the vanilla extract to the melted chocolate and stir well with a whisk until smooth.
- Fold 1/3rd of the aquafaba through the melted chocolate. Now add the chocolate mixture, the rest of the aquafaba and the whipped cream all at once and smoothly fold everything together. Work quickly because the foam loses air the longer you stir. Now put the chocolate mousse in glasses or bowls to set or continue to process as a filling for a dessert.
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