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
Chocolate mousse
Pastry dough
To serve
Utensils
For 8 small tins approx. 10 cm in diameter, greased
How it's done
Chocolate mousse
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate, stir until smooth. Drain the chickpeas, retaining the aquafaba in a bowl (yields approx. 140 g). Set the mixer to the highest setting and use the whisk attachment to beat the aquafaba for approx. 5 mins. until stiff. Gradually add the sugar, continue to beat until the foam turns glossy. Carefully fold the foam into the chocolate using a spatula. Transfer the mousse to a disposable piping bag, leave to set in the fridge for approx. 1½ hrs.
Pastry dough
Mix the flour, cocoa powder, sugar and salt in a bowl. Add the butter substitute and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough; do not knead. Divide the dough into eight portions, press into the prepared tins, pull upwards around the edge. Prick the bases firmly with a fork.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tart bases from the tins and leave to cool completely on a rack.
To serve
Cut off the tip of the piping bag at an angle. Pipe the mousse into the tart bases in a wavy design. Top with the nuts and chocolate shavings.
| Note: | The drained chickpeas can be used for a vegetable curry, fried in a salad or as a topping for a soup. |
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