This is effortlessly simple and yet one of the most delicious chocolate mousses we’ve ever tasted. Decadent and luxurious, it’s made with a handful of ingredients and can be prepared in advance and left in the fridge for later. The magical thrill of the aquafaba transformation (and the ensuing conversations with your guests!) is really something.
Aquafaba Chocolate Mousse
SERVES 3
100g dark chocolate
liquid from 1 x 400g tin chickpeas
(aquafaba, about 130ml)
2½ tbsp sugar
1 tsp vanilla extract
pinch of salt
handful blueberries, to serve
Medium saucepan on a high heat | Kettle boiled | Heatproof bowl | Electric beater
Pour hot water into the pan until it’s about 3cm deep and bring to the boil | Reduce the heat to a simmer | Put a heatproof bowl on top of the pan, ensuring the water doesn’t touch the bottom | Break 85g of the dark chocolate into the bowl and leave it to melt | Remove and leave to cool a little
Pour the aquafaba into a large bowl and use the electric beater (a hand whisk won’t cut it this time) to whisk the liquid for 10–15 minutes – it will gradually firm up, as if by magic | Stop when the mixture makes stiff peaks if you lift out the beaters | Gently fold in the melted chocolate, sugar, vanilla and salt using a large metal spoon or spatula, making sure you don’t beat out too much air
Spoon the mousse into serving glasses or bowls and chill for 2 hours
Grate the remaining 15g chocolate | Dress the individual mousses with a handful of blueberries and a touch of grated chocolate just before serving
BOSH! by Henry Firth and Ian Theasby is published by HQ, HarperCollins in hardback on the 19th April priced at £20
Tagged in Vegan