Portfolio Diet Score: 1.5 points per serving
- Plant Protein: 0.5 points
- Viscous Fibre: 1 point
Nutrition Information
| Calories | 339 kcal | Monounsaturated Fat | 5.1 g |
| Protein | 6.6 g | Polyunsaturated Fat | 1.5 g |
| Bean Protein | 0.5 g | Total Carbohydrate | 42.1 g |
| Fat | 17.1 g | Dietary Fibre | 6.1 g |
| Saturated Fat | 8.8 g | Viscous Fibre | 3.2 g |
Aquafaba Dark Chocolate Mousse with Silken Tofu Icing
Description
Portfolio Diet Score: 1.5 points per serving
- Plant Protein: 0.5 points
- Viscous Fibre: 1 point
Ingredients
Dark Chocolate Mousse
Tofu Icing
Instructions
Mousse
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Melt chocolate in a double boiler (place chocolate in a glass or metal bowl over a pot of water, boil the water). Add psyllium powder when the chocolate is melted and take off heat to cool. Cool until it is not warm to the touch.
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Add aquafaba and vinegar to a large bowl and mix with an electric mixer until soft peaks form. This can take up to 15 minutes with a hand-held electric mixer. You should be able to hold the bowl upside down without the
aquafaba moving. -
When your chocolate is cooled enough, fold into the aquafaba mousse. It is normal for the mousse to deflate a bit.
-
Optional, add chilli or cayenne powder while folding the chocolate for a spicy kick.
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Pour mixture into serving dishes and refrigerate overnight.
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To serve: eat with fruit, nuts, etc.
Icing
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Place all ingredients in a blender and blend until smooth.
-
Set in the fridge for at least 1 hour.
-
Add food colouring if desired.
Note
- The chickpeas can be used to make:
Falafel
Chocolate Chip Chickpea Cookie Dough
Chickpea Salad - Ensure bowls and tools are free of grease, as this will prevent the aquafaba from making peaks.
- Aquafaba cannot be over whipped, so its better to whip more than less.
- Once the icing has set, you can use a piping bag to spread.
- Icing can also be made into different flavours by adding matcha, cocoa powder, fruit... The possibilities are endless!
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