Fruit and Nut Chocolate Mousse

Decadent chocolate mousse with fruit and nut

Who else loves aquafaba? If you’re not sure what I’m talking about, I’ll let you in on a secret. That liquid you strain from a tin of chickpeas. It’s magic bean water. I don’t know who first discovered aquafaba (a short google search would probably help) but bless their aquafaba socks.

Aqua meaning water and faba translating to bean literally beans bean water. The incredible thing about aquafaba it’s ability to whip into perfect, white fluffy peaks, mimicking egg whites. The best news is, you literally cannot over whip it.

I’ve used it in my cake recipes for a while to add lightness, I’s wicked for achieving the perfect sponge cake but, another recipe I’ve been enjoying for a couple of years is chocolate mousse. You see chocolate mousse using cream is great but a) its not vegan and b) using coconut cream just doesn’t do it for me. I like my mousse to be, rich. Indulgent. Decadent. This mousse delivers on all three.

Now for the purists out there, you can sub the cream of tartar for apple cider vinegar or lemon juice. This acts as a stabiliser. You want to use a nice quality dark chocolate, my favourite is Lindt 70%. I add 2 tsps. of sugar or rice malt syrup (whichever I have on hand) but if using a lower % chocolate you could probably skip this step.

I do add a tiny amount of coconut cream to the mix as I do think it helps neutralise any slight bean flavour left by the aquafaba. Also by chilling for a few hours or better, overnight if you can resist this will also kill off any bean flavour as the flavours gel together and form into the most luscious mousse.

You’ll see in the instructions that I slowly add up to two thirds of the aquafaba mousse into the chocolate and not the over way around. Don’t skip this as it makes or breaks the end result. If you’re ok with a not so smooth mousse then you can do it the other way, you might end up with a more ‘milo-like’ consistency or find some of the chocolate hardens too quick. If you want smooth, even chocolate goodness (and consistent flavour) then trust me and follow the steps đŸ™‚

If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist  I would love to see what you’re all getting up to in your kitchens, so stay in touch

Talitha

x

 

Yields1 Serving
Prep Time10 minsTotal Time10 mins
Chocolate Mousse
 400 g Lquid from 1 tin of chickpeas (Aquafaba)
 ¼ tsp Ceam of tartar or vinegar
 150 g Lindt 70% dark chocolate, broken into pieces
 1 tbsp Coconut cream
 2 tbsp Rice malt syrup or sugar
Toppings
 50 g Lindt dark chocolate, finely chopped
 Handful of chopped nuts like hazelnuts
 Handful of sultanas
1

Strain off the liquid from the chickpeas and add to a mixing bowl along with the cream of tartar and rice malt syrup. Using an electric beater at high speed, beat until stiff peaks form (a couple of minutes). Don't worry about over whipping - that's the best part about aquafaba, you cannot overbeat it.

2

You'll know when the aquafaba is ready as you will be able to flip the bowl upside down without it moving.

3

Melt chocolate in the microwave 30 sec intervals at a time. Once the chocolate is about 80% melted remove from the microwave and let it melt down to a complete liquid.

4

Fold in about 1/4 of the aquafaba mix into the chocolate (it's important to add the aquafaba to the chocolate and not the other way around).

5

Add the coconut cream and gently fold through. Continue to fold the aquafaba into the chocolate until it's all mixed in. Add some finely chopped chocolate in and fold through if you want texture or save it for the end and add as a topping.

6

Divide amongst servings glasses and top with sultanas and your favourite nuts. I love hazelnuts! you can add a little chocolate grated on top for an extra indulgent fix. Set in the fridge for at least an hour before serving,

 

Ingredients

Chocolate Mousse
 400 g Lquid from 1 tin of chickpeas (Aquafaba)
 ¼ tsp Ceam of tartar or vinegar
 150 g Lindt 70% dark chocolate, broken into pieces
 1 tbsp Coconut cream
 2 tbsp Rice malt syrup or sugar
Toppings
 50 g Lindt dark chocolate, finely chopped
 Handful of chopped nuts like hazelnuts
 Handful of sultanas

Directions

1

Strain off the liquid from the chickpeas and add to a mixing bowl along with the cream of tartar and rice malt syrup. Using an electric beater at high speed, beat until stiff peaks form (a couple of minutes). Don't worry about over whipping - that's the best part about aquafaba, you cannot overbeat it.

2

You'll know when the aquafaba is ready as you will be able to flip the bowl upside down without it moving.

3

Melt chocolate in the microwave 30 sec intervals at a time. Once the chocolate is about 80% melted remove from the microwave and let it melt down to a complete liquid.

4

Fold in about 1/4 of the aquafaba mix into the chocolate (it's important to add the aquafaba to the chocolate and not the other way around).

5

Add the coconut cream and gently fold through. Continue to fold the aquafaba into the chocolate until it's all mixed in. Add some finely chopped chocolate in and fold through if you want texture or save it for the end and add as a topping.

6

Divide amongst servings glasses and top with sultanas and your favourite nuts. I love hazelnuts! you can add a little chocolate grated on top for an extra indulgent fix. Set in the fridge for at least an hour before serving,

Fruit and Nut Chocolate Mousse

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