【食譜】全素巧克力慕斯 (三樣食材, 無酪梨 無椰奶) Vegan Chocolate Mousse With Aquafaba

製作日期:2017.04.03

之前就有做過不同的巧克力慕斯,包括一般 Pierre Hermé 的 巧克力慕斯,改自PH大師食譜的 冰巧克力慕斯蛋糕,還有分別用酪梨豆腐做的巧克力慕斯。這次是要用更特別的東西來做全素巧克力慕斯Aquafaba;中文似乎沒有直接對應的名詞,簡單來說,就是和鷹嘴豆(雪蓮子)一起煮過後泡的水。如果不太認識鷹嘴豆,之前在這一篇文稍微介紹過,常見的別名是雪蓮子。應該在五穀雜糧店都買的到。

I’ve made quite a few chocolate mouss, such as the recipe by Pierre Hermé, the chocolate mousse cake adapted from PH’s recipe, the vegan ones made of avocado and tofu. This time I also made a vegan chocolate mousse from a more special ingredient: Aquafaba. There seems to be no direct name for it in Chinese, but simple put, it is the water that cooked with chickpeas.

If you are not familiar with chickpeas, then you can go to see this post that I introduce them before. They got another name in English called garbanzo beans. You should be able to find them in the same place where where rice or other grains can be found.

Chocolate Mousse Aquafaba (7)

其實在滿久之前就有看過國外不少食譜,利用泡鷹嘴豆的水來替代蛋白,同樣用攪拌器打發,會讓鷹嘴豆水起泡,最後變得就像蛋白霜一樣。只是因為國外大多是利用鷹嘴豆罐頭裡的水,而在台灣鷹嘴豆罐頭比較少見就是。但我想說既然只是和鷹嘴豆泡,那用自己煮的應該也OK。雖然之前是真的有點懷疑,但試打過後發現真的可以打出類似蛋白霜的質地!傑克這真是太神奇了!

Chocolate Mousse Aquafaba (8)

之前想做全素的巧克力慕斯,有用酪梨豆腐,還有葛根粉做過,挑選品質好的黑巧克力,成品味道都還不錯,就是在質地口感上,用這三者做的都是偏厚重濃郁的,無法像加了打發蛋白呈現的膨鬆感。而鷹嘴豆水就能答到兩全齊美:全素、口感有膨鬆度。

Chocolate Mousse Aquafaba (9)

這個巧克力慕斯就是利用鷹嘴豆水製作而成的。食材也很簡單,就只有四樣:鷹嘴豆水、植物奶(我用杏仁奶)、巧克力、鹽。鹽是為了提味用,非必要,這樣算起來就只有兩樣食材! 我個人是偏好苦味明顯的巧克力,所以沒加任何糖。如果你覺得這樣太苦,可依個人口味加糖,和鷹嘴豆水一起打發。

Chocolate Mousse Aquafaba (10)

植物奶不像牛奶的奶味那麼重,嚐起來巧克力的滋味更濃。只是可能是因為我是用自己煮的鷹嘴豆水,所以是有微微的「鷹嘴豆水味」,如果有煮過鷹嘴豆的捧油應該會了解。我做過幾次,發現每次明顯度不一,應該就是因為自己煮鷹嘴豆的關係,如果有加糖的話應該會稍微不明顯。

步驟基本上和製作一般巧克力慕斯的步驟很像。做起來也很快。

(※ 引用食譜煩請註明出處與原文網址.勿拿此食譜行商業行為 ※)

全素 巧克力慕斯
Vegan Chocolate Mousse With Aquafaba

食材 Ingredients:

杏仁奶or植物奶 almond milk or other plant-based milk 30g
黑巧克力 (建議62~73%) dark chocolate (recommend using 62~73%) 100g
*鷹嘴豆水 aquafaba (chickpea water) 100 ml
1小撮鹽 pinch of salt

PS.
*鷹嘴豆水一定要是冰的,最好要用之前再從冰箱裡拿出來
*The aquafaba must be cold. Best take it out from the fridge right before using.

※ 準備工作 Preparation:
.食材秤量好
.若巧克力是塊狀或是較大塊,先切碎

.Measure all ingredients.
.Chop the chocolate if they are too big.

.作法/步驟 Step:

Chocolate Mousse Aquafaba (1)

1.巧克力和奶一起用隔水加熱的方式融化。建議當巧克力大部份都融化時就移離熱源,用拌的方式融化完全。

因為食材不多,食材品質也就特別重要。請選用你可以買的起的最好的巧克力。建議是62~73%的。我這次是用73%。

Melt the chocolate along with milk by using a bain-maire (double boiler). When the chocolate is almost (90%) melted, remove from the heat and let the chocolate to be melted complete while by itself you do the next step.

Chocolate Mousse Aquafaba (2)

這個就是我煮鷹嘴豆留下的水。只要煮它的水喔! 煮好後最好讓鷹嘴豆泡在裡頭,一起放冰箱冰隔夜。我煮鷹嘴豆大部份都是用電鍋煮,就像煮其它五穀雜糧一樣,把鷹嘴豆(我一次大概只煮1米杯)泡在水裡頭泡隔夜(8小時),倒掉泡的水,再加新的水,水高至稍微超過鷹嘴豆就好。之後放到電鍋中,外鍋放1米杯水,按下電鍋煮。電鍋跳起來後再讓它在裡頭悶半個小時。之後冷藏保存。

Chocolate Mousse Aquafaba (3)

2.將鷹嘴豆水和鹽一起用電動打蛋器打至膨發,就像蛋白霜

In another bowl, whip the aquafaba (chickpea water) and salt with an electric mixer until it becomes white and foamy, just like whipped egg whites.

Chocolate Mousse Aquafaba (4)

3.接著分次將打發的”鷹嘴豆霜”拌入巧克力中,盡可能得輕柔混拌均勻

Fold the whipped aquafaba into the melted chocolate  in batches, as gently as possible.

Chocolate Mousse Aquafaba (5)

4.混合好後,倒入容器中,放冰箱冷藏2-4小時,至其凝固即可。

可以倒在數個單人份的小杯子,也可以倒在一個大罐子中。因為我是自己分次吃,所以就倒到密封玻璃罐裡頭,這樣也容易保存。我之前有將它放在冷藏4天都還OK,但還是建議儘快食用完。

Then transfer the mixture into individual serving cups or any containers you prefer to eat from later. Place in the fridge for 2-4 hours until set. Store in fridge.

Chocolate Mousse Aquafaba (6)

請享用!
Bon appétit!

Print
全素 巧克力慕斯 (三樣食材, 無酪梨 無椰奶) Vegan Chocolate Mousse With Aquafaba
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

I've made quite a few chocolate mouss, such as the recipe by Pierre Hermé, the chocolate mousse cake adapted from PH's recipe, the vegan ones made of avocado and tofu. This time I also made a vegan chocolate mousse from a more special ingredient: Aquafaba. There seems to be no direct name for it in Chinese, but simple put, it is the water that cooked with chickpeas.

之前就有做過不同的巧克力慕斯,包括一般 Pierre Hermé 的 巧克力慕斯,改自PH大師食譜的 冰巧克力慕斯蛋糕,還有分別用酪梨與豆腐做的巧克力慕斯。這次是要用更特別的東西來做全素巧克力慕斯:Aquafaba;中文似乎沒有直接對應的名詞,簡單來說,就是和鷹嘴豆(雪蓮子)一起煮過後泡的水。

Course: Dessert
Cuisine: vegan
Servings: 4
Author: Barrelleaf
Ingredients
  • 100 ml aquafaba (chickpea water) 泡鷹嘴豆的水
  • a pinch of salt 1小撮鹽
  • 100 g dark chocolate (I use 73%) 黑巧克力 (我用73%)
  • 30 g almond milk or other plant-based milk 杏仁奶或其它植物奶
Instructions
  1. Melt the chocolate along with milk by using a bain-maire (double boiler). When the chocolate is almost (90%) melted, remove from the heat and let the chocolate to be melted complete while by itself you do the next step.

  2. In another bowl, whip the aquafaba (chickpea water) and salt with an electric mixer until it becomes white and foamy, just like whipped egg whites. 

  3. Fold the whipped aquafaba into the melted chocolate  in batches, as gently as possible. 

  4. Then transfer the mixture into individual serving cups or any containers you prefer to eat from later. Place in the fridge for 2-4 hours until set. Store in fridge.

中文版
  1. 巧克力和奶一起用隔水加熱的方式融化。建議當巧克力大部份都融化時就移離熱源,用拌的方式融化完全

  2. 將鷹嘴豆水和鹽一起用電動打蛋器打至膨發,就像蛋白霜

  3. 接著分次將打發的"鷹嘴豆霜"拌入巧克力中,盡可能得輕柔混拌均勻

  4. 混合好後,倒入容器中,放冰箱冷藏2-4小時,至其凝固即可。冷藏保存

Recipe Notes

Adapted from THIS RECIPE.

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