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05.05.2020 04:30

Weapons Of Mousse Destruction

With Easter a distant memory there are some bargains to be had in the large supermarkets with chocolate bunnies and eggs being practically given away. Or maybe you hoarded them like toilet paper and are struggling to get shot of them? Either way, I have a solution for you with a very yummy chocolate mousse desert recipe using «Aquafaba,» the fluid from tins of chick peas.

What is aquafaba anways? Well, aquafaba is the water that chickpeas have been cooked in and is now used extensively in vegan cooking as a substitute for eggs. Fortunately it is readily available as tinned chickpeas are packaged with aquafaba.

Ingredients.

1 x 400g tin of chickpeas.
2 Approx 150g dark chocolate. If you want to make this fully vegan go for vegan chocolate.
1/2 teaspoon backing powder.

1. Place a tin of chickpeas in the fridge and allow to cool for several hours. This is important as the aquafaba needs to be cold. Alternatively you can remove the aquafaba from the can and allow to cool in the fridge. Less likely to get spilt in a can though.

2. Remove the packaging from your chocolate bunnies.(it works better when the bunnies are naked.)

3. Gently melt the chocolate. This is best done by placing a heat proof bowl over a pan with some gently boiling water. Think happy thoughts as your Easter bunny meets its maker.

4. Once the chocolate has melted leave it to cool naturally for twenty minutes.

5. After the chocolate has cooled for twenty minutes remove the aquafaba from the fridge and place in a large bowl. Add the baking powder and whisk (with an electric whisk. A hand whisk will take you hours.) until it becomes a smooth foam. It normally takes five to seven minutes.

6. Gently fold the melted chocolate into the aquafaba foam. IMPORTANT: Don’t stir to hard or too fast as it will cause the precious foam to collapse. Slow and steady folding is the best way.