The most elegant vegan chocolate mousse in existence. Whipped aquafaba (chickpea liquid) creates an incredibly light foam that, combined with 85% dark chocolate, produces a silky texture and a deep flavor that eclipses any traditional version. A dessert for special occasions.
Ingredients
- 200g dark chocolate 85%
- 150ml aquafaba (chickpea liquid)
- 1/4 tsp cream of tartar
- 3 tbsp powdered sugar
- 1 tbsp brandy or rum (optional)
- Organic orange zest
- Fleur de sel for garnish
- Cocoa powder for dusting
Directions
- 1
Melt the chocolate in a double boiler or in the microwave at 30-second intervals. Let cool to 35°C (95°F).
- 2
Pour the aquafaba into a spotless bowl with the cream of tartar. Whip with an electric mixer for 4-5 minutes until stiff peaks form.
- 3
Add the powdered sugar and continue whipping for 1 minute.
- 4
Fold the cooled chocolate into the aquafaba in three additions, using gentle bottom-to-top motions.
- 5
Add brandy (if using) and grated orange zest.
- 6
Divide into cups and refrigerate for at least 2 hours. Serve with fleur de sel and dusted cocoa.