By Julia Ferreri Desserts, Desserts, GLUTEN FREE, GLUTEN FREE 4. Europe, 4. Europe sweet, sweet
December 30, 2016
This is a simple, yet effective dish for afters: individual vegan chocolate mousses, under their very own chopped hazelnut layer.
1Put the chocolate in a bowl over a pan of boiling water, once melted, transfer the chocolate to a dish and set aside.
2Whip the aquafaba until it gets the same texture as whipped egg whites
3Add a small amount ofaquafaba into the chocolate so it liquefies a little, then add the rest little by little, lifting the mixture to keep it light and voluminous.
4Transfer the mixture into individual dishes of your choice
5Chop the hazelnuts and sprinkle them over each mousse.
6Keep in the fridge for a couple of hours before serving, or up to 2-3 days maximum.
280g of aquafaba (which is the juice you can collect from the chickpea tins once the chickpeas are extracted)
350g dark chocolarde chocolat noir (250g with 52% cocoa and 100g with 85% cocoa)
a few hazelnuts
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