Before preparing it, pour the coconut milk (I had the organic coconut milk from Rewe with 88% coconut) from the can into a tall container in which you will want to open it later. Add the vanilla sugar and dissolve all the lumps and coconut chunks by stirring, so that you have a homogeneous, creamy coconut milk in the container. Cover the container with cling film and place in the freezer. Leave there for at least 20 minutes. The liquid should be liquid but ice cold. If it starts to freeze on the edge, that`s not a problem.
Meanwhile, melt the chocolate in a double boiler. Take the bowl with the chocolate out of the water bath and let it cool down at room temperature.
Open the small can of peas, collect the pea water, put the peas back in the refrigerator in a glass and finish them later. Beat the pea water with the electric whisk. While whipping, add a pack of cream stabilizer so that the foam stays in place. Instead of the 60 ml, you can also take double the amount. The mousse will then be a little fluffier.
Take the jar with the coconut milk out of the freezer and also whip open with the clean electric whisk. Meanwhile add a packet of cream stabilizer. I didn`t get the consistency as firm as really firm whipped cream, but more like slightly creamy whipped cream, but that also works. Apparently you get a firmer cream from coconut milk, the colder it is and the more fat it contains.
As soon as the chocolate mass feels lukewarm, add sunflower oil (or other nut oil) and stir in. Now fold in the coconut cream until the cream and chocolate have combined to form a mixture, then carefully fold in the pea foam until the foam and chocolate have combined to form a fluffy mixture. Chill the mixture for at least 2 hours.
Variation:
After the chocolate has melted and you have taken it off the stove, you can add things such as raspberry or blueberry pulp, vanilla etc. These are then stirred into the not-so-hot chocolate until a homogeneous mass is formed. The other steps follow as described.
Note:
And don`t worry, you won`t taste any of the peas later. Instead of pea water you can also use water from chickpeas or white beans for the foam, or all canned foods that contain around 10% protein.
If you use less cream set when whipping, the mousse becomes looser and softer, if you use more, it becomes firmer. If you have to go very quickly and you don`t have time to cool, you can also add a third pack of cream stabilizer to the pea foam. After lifting the foam under the chocolate, the mousse is set in the refrigerator within a few minutes and ready to eat.
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