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Aquafaba Chocolate Mousse

Treat yourself to this amazing Aquafaba Chocolate Mousse whipped up by the fabulous Chef Greg Henderson

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Ingredients

For the Vegan Chocolate Mousse:

100 g Finely chopped Fairafric Dark Chocolate
¾ cup Aquafaba (chickpea brine)
3 tbsp Granulated Sugar
1 tsp Vanilla Extract

For the Tuile Biscuits:

50 g Champagne Valley Stonemill Flour
50 g Granulated Sugar
50 g Flora Plant Bake
1 tbsp Almond Milk
1⁄2 tsp Vanillla Extract

Instructions

Make the Vegan Chocolate Mousse:

Melt the Chocolate: Place the chopped Fairafric chocolate in a heatproof bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Stir until the chocolate is completely melted and smooth. Remove from heat and let cool slightly.
Whip the Aquafaba: In a clean, grease-free bowl, pour in the aquafaba. Using a hand mixer or stand mixer, whip the aquafaba until soft peaks form. Gradually add the sugar while continuing to whip until stiff peaks are achieved. This might take about 8-10 minutes.
Fold in the Melted Chocolate: Once the chocolate has cooled to just warm to the touch, carefully fold it into the whipped aquafaba until well combined, trying to keep the mixture as airy as possible. Stir in the vanilla extract.
Chill: Spoon the mousse into serving dishes and refrigerate for at least 2 hours, or until set.

Prepare the Tuile Cookies:

Preheat Oven to 180°C: Line a baking sheet with parchment paper or use a silicone stencil.
Make the Tuile Batter: In a bowl, combine the flour and sugar. Mix in the melted Flora Plant Bake, almond milk, and vanilla extract until the batter is smooth.
Shape the Tuiles: Drop teaspoons of the batter onto the prepared baking sheet, spaced well apart or a silicone Stencil. Use the back of the spoon or spatula to spread each dollop into a thin, circular shape or layer.
Bake at 180°C: Bake for 5-7 minutes, or until the edges of the tuiles are golden brown. Quickly shape the tuiles by draping them over a rolling pin or moulding them into desired shapes while they are still hot and pliable. Allow to cool and harden.

Serving Suggestions:

Serve the Mousse: Once the mousse is set, garnish each serving with a tuile cookie just before serving to maintain its crispness and a sprig of mint.
Garnish Options: Optionally, you can sprinkle a little sea salt or grated chocolate on top of the mousse for extra flavour.

Keywords Chef Gregory Henderson, Chocolate Mousse, dessert, Fairafric Dark Chocolate, plant based, vegan

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