Friday, 4 August 2017

Treat Me: Easy Vegan Chocolate Mousse


Last week you had hummus, now here's what to do with the water that comes in the tin! Yes, you can use everything in a can of chickpeas - especially the water, which is extremely valuable for egg-free baking. It's called aquafaba and looks a bit like lemon barley squash (and it smells - oh god, it doesn't half smell) - but once it's been beaten it acts just like egg whites do when whipped into a frenzy. It's such a pleasure making small discoveries like this, and it will be absolutely perfect for anyone who can't eat eggs due to intolerance or allergies, or is a vegan! I now want to make meringue nests... we shall see! If you want to use milk chocolate instead of dark (and you're able to eat milk chocolate) then please go for it! It's also best served with strawberries on a proper jazzy background.

SW Slimming World treat egg free vegan chocolate mousse recipe

Drain a can of chickpeas in a sieve over a bowl to catch the aquafaba. Cast the chickpeas aside (maybe to make hummus like last week?) and put the aquafaba into a blender along with one teaspoon of sugar. Put the lid on (important) and whizz it up until the whole thing forms stiff peaks. It will look like marshmallow cream, but will still smell like chickpeas. Sorry about that. Break up 100g of dark chocolate into a bowl and microwave it on thirty second bursts until melted. Once it is melted, add the whipped aquafaba to the chocolate and stir until completely combined. Add to tumblers or mismatched floral mugs and put in the fridge for at least six hours so that it can set. Serve with chopped fruit on the top.

And that's it! That's all there is to it. If you're like me and you're prone to dropping eggs on the floor, this recipe is a bit of a godsend. And it's delish. It really, really is. Try it and let me know what you think!

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