There is nothing better than to find a recipe, which is a wegan alternative an it’s better than the „typical” one. I might sound a bit like a hypocrite since I would die for a perfext duck or sundays scrambled eggs, but the more product we switched to the alternative versions the better.
The recipe for the chocolate mousse is from one of my favourite cook and blogger Marta Dymek from Jadłonomia – the most popular polish vegan blog.
The secret of the recipe is aquafaba – almost newly discovered ingredient, from 2014. The name is misterious, but it’s the name of the water in which chickpeas was cooked. So if you’re using the cooked chickpeas from a jar or a can the liquid there is aquafaba, which has simillar use as egg white. You can replace it while baking the meringue or chocolate mousse. In my opinion it taste better than the normal egg white, i mean it doesn’t have any taste – that’s the secret. 😊
Wegan Chocolate Mousse
- 150 ml aquafaba
- 150 g dark chocolate
- pinch of salt
- rasberry jam
Melt the chocolate in a water bath or in a microwave and let it cool a bit. It should be still liquid, but not too warm. In a meantime, beat the aquafaba until stiff. Then slowly add the chocolate, whisking all the time until well combined. In each small bowl put 1 teaspoon of a jam and then fulfill it with the chocolate mousse. Keep in the fridge for at least 1 hour.