Easter Choc Mousse (GF | DF)
This is the dessert of all desserts.
That might sound like a big call as chocolate mousse definitely reached it's trendy peak in the late 90's and early 2000's when it was commonly served up in a martini glass topped with a red glacé cherry. Since then, it has fallen down the popularity ranks but I promise you, one spoonful of this and you will be inviting friends over for dinner, just so you have an excuse to make it again.
I would not say I personally have a sweet spot for chocolatey desserts. I would choose a good carrot cake or fruit crumble over a chocolate cake or tart any day of the week but this has to be one of my favourite recipes ever. Why? Well, let me tell you...
- It is ridiculously easy to make;
- It uses an ingredient that 99.9% of people would normally throw away without a second though (hello, aquafaba);
- It can be tailored to suit any dietary requirement. It is already gluten free but can be made dairy free or vegan simply by using a good quality dairy free chocolate;
- It can be made ahead and stored in the fridge so it is the perfect dessert for entertaining;
- It is light and fluffy and won't leave you feeling heavy and sick afterwards;
- And it just tastes plain delicious.
Now for those unfamiliar, aquafaba is simply the liquid that comes in your can of chickpeas. It may seem like a weird thing to use in a recipe but it has become hugely popular and when whipped up, it turns into a light, fluffy texture very similar to whipped egg whites and can even be used to make meringues. I love incorporating it into my baking as it means that people who don't eat eggs due to either personal preference or allergies can now enjoy meringue based desserts but it also utilises something that would otherwise go to waste. And nothing frustrates me more than when a recipe calls for 10 egg whites and then leaves me with 10 egg yolks that I need to find a home for.
Next time you open a can of chickpeas, pour the aquafaba into an ice cube tray and place in the freezer. That way, along as you keep a block of chocolate in the pantry, you can create a fancy dessert without the stress.
The setting time totally depends on how you are choosing to serve it. If you are short on time, simply divide the mixture between smaller dishes or ramekins and it'll be ready to serve within two hours. If you are not as time sensitive, then feel free to serve it in a larger dish. At the very most, it should take about six hours to set so it is the perfect thing to make the night before, or morning of and have waiting patiently in the fridge until ready to go.
In terms of serving, you can really go any which way. It is great just by itself or with a few sliced strawberries on the side. If you have opted for darker chocolate, serving it with whipped cream or vanilla bean ice cream might help cut through some of the bitter sweetness of the chocolate.
Chocolate Mousse (VG | GF) | MOD Appliances
200g dark chocolate, chopped
1/2 C aquafaba (the liquid from a can of chickpeas)
400g soft or silken tofu
3/4 tsp salt
1 TBSP + 1 tsp vanilla extract
Placed the chopped chocolate into a microwave safe bowl and pop into the microwave. Microwave in 30 second increments until melted, stirring in between;
Place the aquafaba into a clean and dry bowl and using egg beaters or a cake mixer, whip the aquafaba on high for several minutes until soft peaks have formed. You are done when you are able to tip the bowl upside down without anything pouring out. Set aside.
To your MOD Blend Pro, add in the drained tofu, melted chocolate, vanilla and salt. Blend until skily smooth.
Transfer the blended mixture to a large bowl and carefully fold in your aquafaba until fully combined. It is okay if the mixture appears bubbly and wet - it will firm up in the fridge.
Transfer the mousse into whatever you want to serve it in (ramekins, wine glasses, small bowls or a large bowl) and place in the fridge to set. Setting time will vary depending on the size of your container but will be between two to six hours.