全素 巧克力慕斯 (三樣食材, 無酪梨 無椰奶) Vegan Chocolate Mousse With Aquafaba
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。
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: vegan
Keyword: chocolate, mousse, plant-based, vegan
Servings: 4people
Author: Nora Hsu
Ingredients
100mlaquafaba (chickpea water) 泡鷹嘴豆的水
apinch ofsalt 1小撮鹽
100gdark chocolate (I use 73%) 黑巧克力(我用73%)
30galmond milk or other plant-based milk 杏仁奶或其它植物奶
Instructions
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.
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.
Fold the whipped aquafaba into the melted chocolate in batches, as gently as possible.
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.