July 7, 2016
A delicious and airy chocolate mousse, with no egg, cream or gelatin in sight. Put the wonders of aquafaba to work in this chocolate mousse recipe that is guaranteed to fool anyone.
Tip: don't scrimp on the chocolate. The better quality the chocolate the better your mousse will taste.
125 ml aquafaba at room temperature
1Melt the chocolate in a bain marie. Add the vanilla extract and set aside to cool whilst you prepare the next steps.
2Using an electric whisk, beat the aquafaba and cream of tartar until it holds soft peaks.
3Add the icing sugar and salt and whisk briefly - just enough to combine.
4Once the chocolate has cooled (but not solidified), drizzle the chocolate in and gently fold in.
5Pour into serving glasses and refridgerate for 4 hours.
6Delicious served with raspberries.
Create a white chocolate version using the same process and layer in the serving glass to create a stunning effect.