Magic chocolate mousse
Chocolate mousse. And a touch of gold.
Aquafaba is a magic ingredient, and for me personally I love chocolate mousse and so I was so excited when I adapted one of my favourite Raymond Blanc’s chocolate mousse recipes to replace egg whites with aquafaba.
What’s also so great about this, is you’re using an ingredient that is usually thrown away.
This is light and fluffy, but also rich and deeply chocolatey. I use coconut sugar because I prefer unrefined sugars, but is also has a deeper flavour than white sugar. Feel free to use whichever you prefer.
Finishing with a drizzle of olive oil here is just perfect.
Here's the method:
Serves 4
- Start by setting up a bain-marie.
- Place a large heatproof bowl with the chocolate over a pan of simmering water, ensuring the bowl doesn’t touch the water.
- Keep the heat on medium to maintain the simmer, and melt the chocolate completely. Set aside to cool slightly.
- Once the chocolate has melted, remove it from the heat and stir in the vanilla extract.
- Using an electric whisk or stand mixer, beat the chickpea water until foamy.
- Once it becomes foamy, add the cream of tartar and continue beating until stiff peaks form.
- This process can take up to twenty, sometimes even thirty minutes, so be patient.
- When stiff peaks have formed, slowly pour in the coconut sugar while continuing to beat until fully incorporated.
- Next, add the melted chocolate.
- Begin beating slowly to incorporate the chocolate, and continue until the mixture is smooth and fully combined.
- You should now have a luscious chocolate mousse.
- Scoop the mousse into individual glasses or a large serving bowl, and chill for at least an hour to set.
- To serve, finish with a drizzle of EVOO.
- Cold dust for a decadent finish.
To top it off
Add freeze-dried raspberries for a pop of colour, or fresh raspberries for a burst of freshness. Roast nuts such as crushed peanuts, chopped brazil or hazelnut are Kali's favourite here.
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