Everyone loves to indulge in a chocolate treat, and this plant-based mousse delivers! Who knew that aquafaba was so versatile! Just whip it up with some Druids grove Vegan Gelatin, warm sugar, and chocolate for an easy and indulgent dessert.
- 60g (4 tbsp) Water
- 150g (½ cup + 2 tbsp) Granulated Sugar
- 45g (3 tbsp) Light Corn Syrup
- 1g (¼ tsp) Kosher Salt
- 150g (½ cup +2 tbsp) Aquafaba Liquid
- 1g (½ tsp) Druids Grove Vegan Gelatin
- 1.5g (½ tsp) Instant Espresso Powder
- 200g (7 oz) 60% Chocolate Chips
- Stand Mixer with a Whisk Attachment
- Heavy Bottom Pot
- Rubber Spatula
- Plastic Wrap
- Piping Bag
Active Time: 35 Minutes
Total Time: 2 Hours
4 – 6 Servings
Prepare Chocolate and SugarOver a double boiler gently melt the chocolate chips.In a separate heavy bottom pot over medium heat, place the water, granulated sugar, light corn syrup, and kosher salt and heat to 240°F.
Begin Whipping AquafabaWhile that is heating use a stand mixer to whip together the aquafaba and Druids Grove Vegan Gelatin to stiff peaks, about 10 minutes.Once the sugar mixture has been heated to 240°F and the whip has reached stiff peaks, slowly drizzle the warm sugar mixture into the whip on low speed. Once all the sugar mixture has been incorporated, whip for 5 minutes or until light and fluffy.
Add Chocolate, Cool and ServeUsing a spatula add ⅓ of the whip and the instant espresso powder to the chocolate and mix it until uniform. It is okay to work this slightly more than the rest of the whip. The goal is to mix this in very well and the rest of the folding will be easier.Add another ⅓ of the whip and fold in gently until uniform. Take your time to ensure the mixture doesn’t deflate.Fold in the last third of the whip into the mousse and place the mousse into a piping bag with a star tip.Allow the mousse to cool for at least 1 hour before piping and serving.The mousse will hold for up to 7 days if stored in a sealed container.