Eggless Chocolate Mousse

Ingredients

  • 200 g of baking chocolate
  • 8 g of gum arabic
  • 1/4 teaspoon(s) of fleur de sel
  • 170 g aquafaba (chickpea cooking juice)
  • 1 teaspoon(s) lemon juice
  • 50 g icing sugar (or finely ground whole sugar)

Preparation

  1. Melt the chocolate cut into pieces in a bain-marie, then mix with the gum arabic and salt. Set aside.

  2. Pour the aquafaba into a salad bowl with the lemon juice and whisk until stiff using an electric whisk, as you would egg whites.

  3. Add the sugar little by little while whisking when the mixture begins to firm up, until it forms peaks.

  4. Vigorously mix a large spoonful of “snowed egg whites” with the chocolate to loosen it, then add the rest in two or three times, incorporating it very delicately with a spatula.

  5. Pour into ramekins, place in the refrigerator and leave to set for at least 6 hours.

Similar Posts