Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mousse
To serve & decorate
How it's done
Mousse
Drain the chickpeas, retaining the liquid (aquafaba). (Cover and refrigerate the chickpeas and use them later for a salad or hummus, for instance). Pour the aquafaba into the blender and beat until a white, snow-like consistency is reached. Melt the chocolate in a bain-marie, stir in the agave syrup. Using a wooden spoon, carefully fold the chocolate into the aquafaba snow.
To serve & decorate
Place the coconut milk in the fridge overnight. Remove the "hard" part of the coconut milk from the can, beat until frothy using the whisk on a hand mixer. Divide the chocolate mousse into glasses, decorate with the coconut foam. Refrigerate for at least 1 hr.
| Tip: | Decorate the mousse with nuts or fruit. |
|---|
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