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VEGAN CHOCOLATE MOUSSE
Made with Guanaja 70% dark chocolate cooking feve
Steps: 2
Servings: From 6 to 8 Chocolate mousse settings
2 Recipes steps
1 DARK GUANAJA 70% SOY BASED CHOCOLATE MOUSSE
MAKES APPROX 6 - 8 MOUSSE SETTINGS
300 g GUANAJA 70% DARK CHOCOLATE COOKING FEVE
65 g soy drink (2.2% fat)
185 g soy cream (15.4% fat)
220 g aquafaba (chickpea cooking water)
50g of sugar
Melt the GUANAJA 70% cooking chocolate feves. Heat the soy drink and soy cream and pour in three portions into the melted GUANAJA chocolate, stirring continuosly with a spatula.
Whip the chickpea water until stiff, gradually adding the sugar.
Very carefully fold into the melted GUANAJA and soy mix.
Leave to set in the fridge overnight before serving.
2 GUANAJA CHOCOLATE MOUSSE 70% ALMOND BASED
MAKES APPROX 6-8 MOUSSE SETTINGS
300 g GUANAJA 70% DARK CHOCOLATE COOKING FEVE
65 g almond drink (1.8% fat)
25 g potato starch
320 g aquafaba (chickpea cooking water)
50g of sugar
Melt the GUANAJA 70% dark chocolate baking feves.
Heat the almond drink and potato starch until thicken, then pour in three batches into the melted GUANAJA chocolate. mix vigorously using a spatula.
Whip the chickpea water until stiff, gradually adding the sugar.
Very carefully fold into the GUANAJA and Almond mix.
Leave in the fridge overnight to set.
VEGAN CHOCOLATE MOUSSE
Nutrition Tip
Aquafaba is a chickpea juice used as an alternate to egg whites. When wipping the drink with water it transforms, white, with a similar consistency of that of beated egg whites.
This can be used as a egg alternate making your favorite recipes vegan / vegetarian friendly.
