Justine’s Chocolate Mousse
Beam me up, Choccie! Yes, our colleague and fellow-foodie Justine has been boldly going to the new frontiers of aquafaba cooking! This stunning and simple chocolate mousse has the mouthfeel of the stuff made with eggs – but of course, it’s all completely and deliciously vegan.
So what’s aquafaba? It’s the new ‘must-have’ vegan ingredient that is laughably simple, cheap and will make your jaw drop… bean juice, to be exact. Yup, that gunk at the bottom of a tin of chickpeas turns out to have very similar qualities to eggs – it’s adding a whole dimension to vegan and other cuisines. There are whole websites, Facebook pages and more of excited amateur and professional cooks experimenting and eating everything from meringues to cakes and more. And no, it doesn’t taste beany!
Justine says: light, fluffy and creamy with a strong but not overwhelming chocolate kick. This aquafaba stuff is revolutionising vegan cooking – there are no limits! And no baby chicks were harmed in its production… I reckon I might try choux pastry next‚Ä¶
Recipe from Justine’s blog with thanks. Check it out – and her other culinary adventures here – on JustBloggs
Photo from Chava Eichner’s Flavourphotos with thanks
Optional extras / notes
Plus chilling time of 4-6 hours.
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