Hey Steemers! You may remember a little while ago I wrote a post about my momentous discovery of aquafaba. Well, this week I was keen to put it to the test making something I never thought I could veganise successfully- chocolate mousse!
So, keen to get started, I used up a tin of chickpeas (not exactly a challenge any day of the week!) to obtain the miraculous goop that hid inside. The beauty of this recipe is that not only does it only require 3 ingredients, they are most likely things that anyone will have in their cupboard anyway!
Here's what you'll need:
- The liquid from one tin of chickpeas (make sure it doesn't have added salt)
- 120g good quality dark chocolate
- 3 tablespoons maple syrup (or any other sweetener like agave/ date syrup )
Method:
- Break the chocolate up into small pieces.
- Heat in a bowl over a boiling pot of water until runny.
- Set aside to cool while you prepare your aquafaba.
- Add the maple syrup to the aquafaba in a large bowl.
- Blend the aquafaba thoroughly until stiff peaks are created.
CONFESSSION:
Now before I go any further I will admit- this recipe didn't turn out quite as expected for the simple reason that I don't own the right sort of blender. I later discovered that to get the stiff peaks (meringue like consistency) required, you need to beat the aquafaba with an electric whisk or a stand mixer. Try as I might with a hand blender and food processor, I just wasn't able to get that result. However, the consistency was still quite airy and bubbly so I decided to continue and see how it turned out!
- Add the melted chocolate gradually while continuing to blend.
- Pour into ramekins or glasses and put in the fridge for 3-4 hours to set.
- Top with desiccated coconut and grated chocolate and serve.
Well... considering the lack of success I had in whipping the aquafaba into 'stiff peaks', this was a resounding success! I tentatively checked the fridge a few hours later and was delighted to see that the top of the deserts look very moussey!
Then taking a spoonful I discovered that the top layer had in fact set as an airy, light mousse, and the layer below was the consistency and flavour of chocolate pudding- delicious! SO although the recipe didn't turn out exactly as expected, it was a success in my book 😋
Maybe some of you can try it out using an electric whisk or stand mixer to whip the aquafaba and tell me how it turns out!
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