Peppermint Chocolate Mousse Recipe

Recipe adapted from Lazy Cat Kitchen
I hadn't had a chocolate mousse since before going vegan, so finally being able to eat one was definitely a treat. I made this mousse peppermint flavoured in spirit of the festive season but you can choose whatever flavour you like depending on the season. Enjoy your chocolatey delight! If you do decide to make this, I would love if you would tweet me a photo of your creation - @phoebesayshello :)

For this recipe you will need:
- 240ml aquafaba (from 400g
can of low-sodium chickpeas)
- 140g dark chocolate
- a splash of plant milk (optional)
- 2 tablespoons of sugar
- a teaspoon of peppermint extract

Garnish:
- A handful of crushed up candy canes
  1. Break the chocolate up into smaller chunks and place it in a glass bowl with a splash of plant milk.  Place the bowl over a saucepan of boiling water and allow the chocolate and the milk to heat up slowly (as chocolate is pretty sensitive to hot temperatures) and melt into eachother. Refrain from stirring before the chocolate has melted - I know how tempting that is, I'm guilty! Once the chocolate has melted into the plant milk, mix with a wire whisk. Take the bowl off the heat and place it to the side to cool down a little. 
  2. Open your tin of chickpeas and drain the chickpea water (aquafaba) into a large glass bowl. Make sure that the bowl and utensils you'll use to whip up the aquafaba is completely grease-free as even the tiniest bit of residue can prevent aquafaba from reaching stiff peaks. Reserve the chickpeas for another recipe, I like putting them in wraps.
  3. Using an electric whisk, whip the aquafaba into stiff peaks - this is important - you won't get the right texture in the long run if you don't whisk properly. The best way to check if your aquafaba is ready is to invert the bowl - if the aquafaba moves even slightly - you're not there yet, keep going. I used an old, hand whisk (my mum has literally had it since she was a teenager but hey, it's still going lol) and it took me around 10-15 minutes to reach stiff peaks. This will happen quicker with a KitchenAid, though. As opposed to egg whites, aquafaba cannot be overwhipped so that's good news!
  4. Start adding the sugar bit by bit to the mixture, still whipping. If the sugar causes the stiff peaks to disappear, just continue to whip the mixture until you get stiff peaks again. 
  5. Check that the chocolate has cooled down - it shouldn't be warm to the touch otherwise it could cause your chocolate to seize up - this could lead to a grainy mousse. 
  6. Gently fold your melted chocolate into the whipped aquafaba with a silicone spactula - don't panic if your mixture deflates, that's perfectly normal. By the time you've added your chocolate, your mixture should be more of a pourable consistency. 
  7. Now is the time to add the star of the show - the peppermint extract! Divide the mixture between 4 glasses. Gently stir the mixture between putting it into individual glasses as a bit of melted chocolate sometimes likes to stick to the bottom. 
  8. Put the glasses in the fridge for a minimum of 4 hours - I think putting them in overnight provides the best results. Once the mousses are set, crumble peppermint candy canes for a festive look to them!
Enjoy!

Please leave a comment if you have any suggestions for future blog posts. I am also happy to answer any questions about veganism you may have.
đź’“ Phoebe xoxo

Comments

  1. Oh wow, looks delicious!

    xoxo Sienna
    http://www.fashionintheair.com/2017/12/partywear-new-years-eve-outfit-ideas.html

    ReplyDelete
  2. Yum! I didn’t know that you could use the water off chickpeas for recipes like this! Very interesting!

    Sarah x

    ReplyDelete

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