Wednesday, January 6, 2016

Mousse au chocolat

And the award for the invention of the year 2015 goes to ... Aquafaba! Aqua what? Aquafaba, the brine that's in a jar of chickpeas (lentils, beans, any kind really) that you can use as a replacer for egg whites. Just whip it up, preferably with a mixer, and use it just like you would use egg whites. I've had a fear of aquafaba because I really wanted to make those awesome meringues and as we all know meringues are a hell to make, even with eggs. But last weekend I took up the challenge to make chocolat mousse and it was so amazing I wanted to share the recipe with you guys.

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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