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Black Forest Chocolate Mousse Using Aquafaba (Chickpea Brine)

chocolate mousse using aquafaba
Black Forest Chocolate Mousse Using Aquafaba (Chickpea Brine)
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chocolate mousse using aquafaba
Black Forest Chocolate Mousse Using Aquafaba (Chickpea Brine)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Shave a few curls of dark chocolate and put to one side.
  2. Melt the rest of your dark chocolate over a bain marie (place the chocolate in a bowl over a saucepan of boiling water).
  3. Once the chocolate has melted, leave to cool whilst preparing meringue.
  4. In a bowl of a stand mixer, combine Aquafaba and cream of tartar. Whisk until soft peaks form - this will take anywhere between 5-15 minutes. Once you've achieved soft peaks, add coconut sugar and vanilla bean seeds in. Continue whisking for another 1 minute.
  5. Drizzle your chocolate into the meringue and gently fold it in with a spatula. Fold until all the chocolate has been evenly incorporated into the meringue.
  6. Pour into glasses and chill for at least 4 hours to set. Decorate your set mousse with raspberries and enjoy! For Black Forest mousse, sprinkle the chocolate shavings on the top of the mousse and then top with a cherry.
For Black Forest Mousse
  1. Add 10 frozen cherries to the melted chocolate and whizz in a blender before you add it to the meringue mix.
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