As mentioned in an earlier post, my morning was full of cooking disasters. The vegan mozzarella that I was trying to make turned into an oily blob. On top of that, the oven went on the blink, which threw a wrench in my quiche-making plans.
As a backup plan, I turned the whipped aquafaba into a fudgy chocolate mousse. My friends really liked it! Actually, they liked it so much that I can only show an empty jar as evidence :).
Make sure to use good dark chocolate in making this recipe. I bought Belgian dark chocolate from Trader Joe’s when it was on sale during last year’s Christmas Holidays.
200 gram dark chocolate (or 7 oz)
3/4 cup cold aquafaba (I usually place a couple of cans of chickpeas in the fridge)
2 TBS confectioners sugar
Pinch of salt
Pinch of cream of tartar
3 TBS soy milk
1 tsp vanilla extract
1 tsp agar agar
Add aquafaba with cream of tartar, salt, and confectioners sugar to a bowl and whisk until super stiff.
Break chocolate in pieces and place in glass jar. Microwave in increments of 30 second until thoroughly heated and completed melted.
Place soy milk, vanilla extract, and agar agar in a small saucepan. Bring to a rolling boil while stirring constantly. Add this hot mixture to the melted chocolate and stir until completely smooth.
Add chocolate mixture to the whipped aquafaba (best to add it in several smaller portions) and fold the aquafaba into the chocolate mixture.
Divide over 4 bowls (I used mason jars) and place in the fridge for 2 hours to firm up and cool.
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