Chocolate mousse


Chocolate mousse
8 mins
2 hrs
Portions / Servings: 6
Auteur: Fannelie Stammegna, Importations Nobelhaus Inc.
  • 120 g chickpea juice
  • 150 g milk chocolate
  1. Position butterfly whisk into mixing bowl and add chickpea juice. Whip without the measuring cup 3 min / speed 4 to obtain “whipped egg whites”. Gently reserve in a bowl.
  2. Remove butterfly whisk, rinse mixing bowl and dry well. Put chocolate pieces into mixing bowl and melt 5 min / 50° / speed 1. Scrape down sides of mixing bowl at mid-setting.
  3. Pour melted chocolate over thickened chickpea juice and fold very gently using the spatula. Pour into verrines and refrigerate at least 2 hours before tasting.

2 thoughts on “Chocolate mousse

  1. Ann E. Dyer says:

    Please tell me what is chickpea juice? I have never heard of this ingredient. What is its purpose?

    1. Administratrice says:

      Chickpea juice is used to make aquafaba. It is the water from the can of chickpeas.

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