Gingerbread Chocolate Mousse
20—30 Min
Aquafaba. Never heard of it? Well, it's the liquid from a can of chickpeas. It's rich in protein and makes a great plant-based alternative to beaten egg whites. Combine it with melted chocolate and our Honey Gingerbread seasoning mix to create a fluffy chocolate mousse.
Ingredients 6 Portions
- 2 Cans of chickpeas (400 g)
- 1 pkg.Cream stabilizer
- 1 tsp.Baking powder
- 180 gCooking chocolate
- 1 tsp.Honey Gingerbread Seasoning Mix
Preparation
- 1
Melt the chocolate in a bain-marie and allow to cool completely. Mix the Honey Gingerbread seasoning mix in with the chocolate.
- 2
Skim off the aquafaba (the liquid drained from the can of chickpeas) and use a powerful blender to mix while adding the baking powder and cream stabilizer until a white mixture with a consistency that is similar to meringue is reached.
- 3
Fold the meringue-like mixture into the chocolate. Then fill 6 glasses with the mixture, chill for an hour and enjoy.
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