Aquafaba Dark Chocolate Mousse with Silken Tofu Icing

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Portfolio Diet Score: 1.5 points per serving

  • Plant Protein: 0.5 points
  • Viscous Fibre: 1 point

Nutrition Information

Calories339 kcalMonounsaturated Fat5.1 g
Protein6.6 gPolyunsaturated Fat1.5 g
Bean Protein0.5 gTotal Carbohydrate42.1 g
Fat17.1 gDietary Fibre6.1 g
Saturated Fat8.8 gViscous Fibre3.2 g
(1 serving- 180g): 1/4 of recipe

Aquafaba Dark Chocolate Mousse with Silken Tofu Icing

Difficulty: Intermediate Prep Time 5 min Cook Time 15 min Rest Time 12 hour Total Time 12 hrs 20 mins Servings: 4 Calories: 339 kcal (per serving)

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

  1. 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.

  2. 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.

  3. When your chocolate is cooled enough, fold into the aquafaba mousse. It is normal for the mousse to deflate a bit.

  4. Optional, add chilli or cayenne powder while folding the chocolate for a spicy kick.

  5. Pour mixture into serving dishes and refrigerate overnight.

  6. To serve: eat with fruit, nuts, etc.

Icing

  1. Place all ingredients in a blender and blend until smooth.

  2. Set in the fridge for at least 1 hour.

  3. 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!
Keywords: Plant Protein, Viscous Fibre

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