Ingredients
Units Scale
- 330g 70% dark chocolate
- 390g aquafaba
- Sea salt, to taste
- Extra virgin olive oil, to taste
Instructions
- Break up the chocolate into small 2cm pieces and place into a heatproof bowl
- Heat-up in the aquafaba (chickpea liquid) in a saucepan and bring to the boil
- Slowly pour the aquafaba over the chocolate and whisk immediately ensuring the mixture is smooth and fully emulsified
- While hot, pour the mixture into a siphon with a funnel
- Close the siphon and charge with 2 siphons, shake thoroughly
- Place the siphon into the fridge on its side for 1.5-2 hours
- When ready to serve, point the nozzle close to your serving dish and slowly press on the lever to release the mousse
- Season with a touch of sea salt and extra virgin olive oil, serve immediately.
Notes
- I strongly recommend using digital scales for this, a slight unbalance in the ratio of chocolate to aquafaba produces a very different textured mousse.
- Adjust the % cocoa chocolate to your tastes. As there’s no dairy, it produces a very rich mousse.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Cuisine: French
- Diet: Vegan