Brine from one jar of chickpeas
200 g dark chocolate
50 g powdered sugar
1/2 tsp xanthan gum (optional)
1/2 tsp vanilla
100 ml soy milk
Whip up the brine. When it starts forming peaks, add the xanthan gum and the powdered sugar and whip until it form nice and stiff peaks.
In the meantime, melt the chocolate au Bain-marie. When fully melted add the milk and vanilla and stir until you get a fluid mass. Let cool down until it reaches room temperature.
Carefully stir the chocolate under your 'whites'. But don't be too harsh 'cause you might loose the airy texture.
Pour into nice presentation glasses or jars and leave in your refrigerator for at least four hours, although overnight is even better.
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