French Chocolate Mousse
French Chocolate Mousse is the very first dessert I veganized. Addiction, of course. The secret to this mousse is a very special mixture of cream and aqua faba. They make the mousse super airy and creamy at the same time. The quality of the chocolate is crucial here too!
Zutaten
- 160 g chickwater from 1 can of chickpeas
- 1 good pinch of salt
- 2 tbsp sugar
- 120 g couverture bittersweet
- ½ tsp ground vanilla
- 300 g vegan whipped cream
- ½ pomegranate
Anleitung
- Drain the chickpeas and reserve the chickpea water. You can reserve the chickpeas for a curry or other delicacies, in this recipe we only need the chickpea water.
- Whip the chickpea water (aquafaba) with a good pinch of salt, then add sugar and beat until stiff. It takes a good 5 - 10 minutes for the foam to become really stiff.
- Chop the chocolate and gently melt it in a water bath at low temperature. The water should only be so hot that you can still put your finger in it.
- Set the melted chocolate aside and wait until it has cooled a bit, but make sure that it is still runny.
- Fold the chocolate and vanilla into the aquafaba foam. Then fold in two thirds of the whipped cream.
- Divide the chocolate mousse among four small glasses and top them with the remaining whipped cream.
- Chill them for at least 30 minutes, then serve with pomegranate seeds