Fluffy Chocolate Mousse with Aquafaba
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 120 g chocolate, dark, 70-80% cocoa content
- Aquafaba (protein substitute), liquid from a 400 g can chickpeas
- 1 packet cream stabilizer, optional cream stabilizer consisting starch, etc.
Print Recipe
Pin Recipe Instructions
- Roughly chop the chocolate and melt over the water bath. Then let it cool down.
- Place a strainer in a bowl and pour off the liquid from a can of chickpeas. Beat the chickpea liquid vigorously with the mixer for a few minutes. When the consistency of egg whites arises, let a pack of cream stiffener enter and continue to whip to a stiff snow.
- Pour the aquafaba egg whites onto the liquid chocolate and carefully fold in the chocolate with a spatula. The melted chocolate should have cooled down, if it is still too hot, the aquafaba egg white will disintegrate again.
- Spread the chocolate mousse between four dessert glasses and set in the refrigerator for an hour.
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