Chocolate Mousse
- RECIPE MAKES: 8 serves
- PREP TIME: 15 min
- COOK TIME: Chill Time 6 hrs
This chocolate mousse doubles as a smooth dessert, and as a delicious filling/topping on low protein chocolate cake. Although lighter in colour, owing to the use of milk chocolate, it still tastes just as good as any dark chocolate mousse, enjoy!
Melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stir until smooth. Remove from heat, cool to room temperature.
In a large bowl, beat aquafaba until foamy, then gradually add sugar. Beat 6-8min, until soft peaks form. In a separate bowl, using cleaned beaters, whisk cream 5min, until soft peaks form.
Pour cooled chocolate into bowl containing beaten aquafaba, stir, until smooth and well combined.
Using a large spoon, fold in one third whipped cream, until combined. Repeat this step until remaining cream is well incorporated.
Divide mixture evenly between 8 small glasses/pots. Refrigerate ≥ 6hr, preferably overnight.
Serve cold.
PROTEIN: 1g per serve
TOP TIP
*This recipe uses Cadbury Baking Melts - Milk Chocolate – these provide 2.7g protein/100g.
** Aquafaba is the brine found in tinned chickpeas; 1 x 420g tin chickpeas, provides ~150g aquafaba.
- 225g milk chocolate melts*
- 20g unsalted butter
- 150g aquafaba**
- 2 Tbsp white caster sugar
- 1 cup thickened vegan cream
