Wednesday, 23 December 2015
Easy breezy vegan chocolate mousse
Plus this literally takes 10 minutes to make and then the fridge will do the rest of the work over night.
1 can of chickpea water
3-5 tbsp of non-dairy milk
2-3 teaspoons sugar of choice (I used coconut sugar)(it cannot be stevia or other artificial sweeteners)
200 g of vegan chocolate (at least 60% cocoa)
Add the milk to a pot over very low heat. Break the chocolate into little chunks and add it to the pot. Be careful with the heat so the chocolate doesn't get grainy.
Drain the water from the can of chickpeas into a bowl and save the chickpeas in the fridge. Add the sugar to the bowl with chickpea water and whisk it with an electric beater/whisk until it looks like beaten egg whites, which should take about 5-7 minutes (it is also called aquafaba, so Google it if you have doubts).
When the chocolate is melted and smooth, put it in another bowl and add the aquafaba in small batches, mixing it carefully. It's very important that you don't stir too aggressively because it will kill the fluffiness. Add some more aquafaba, mix, then add the rest and mix again.
Now, you can either cover the bowl with clingfilm and let it sit in the fridge over night or you can put the chocolate mousse into three glasses and cover each of them with clingfilm and let them sit in the fridge over night.
Enjoy this with a few slices of clementine or orange or with acidic berries.
© Basically Fruitytarian. All rights reserved.