These Chocolate Mousse's are to die for! Believe it or not, is made with chickpea water (Aqua Faba), Tofu and Maple Syrup. This makes it super healthy. But I promise you, healthy does not mean bland and boring. There is so much flavour and texture to this pudding, and feels so good eating something so indulengent knowing it's actually good for you!
I first learnt about the magic of Aqua Faba during a Vegan cookery class at the prestigious, Leith's Cookery School. They used similar ingredients and a similar method to this recipe but quite a lot of caster sugar. I avoid refined sugar if I can so I've adapted the recipe by removing the caster sugar, and using maple syrup instead. This drastically reduces the amount of sugar in the Mousse.
I've used Silken Tofu to make mayonnaise before but hadn't thought of using it to make Mousse. Once whisked it has a lovely creamy consistency, and depending on what you add to it you can make it either sweet or savoury.
I've suggested some optional toppings to give your mousse some va-va-voom!
Oh, and you will need a food processor and an electric whisk - or a hell of a lot of elbow grease!
200g of 70% Dark Chocolate , broken into pieces
500g Silken Tofu, drained
1 tbsp of Cacao
2 tsp of Vanilla Bean Paste
Pinch of Sea Salt
120g of Aqua Faba (chickpea water)
60ml of maple syrup (to taste)
Toasted Hazelnuts, sprinkled, or
Extra dark chocolate, grated, or
Edible Glitter, or
2-4 Blackberries per desert pot, layer on top or embedded inside
First of all, put the chocolate into a bowl and sit it on a pan of boiling water. Make sure the bottom of the bowl does not come into contact with the boiling water. Simmer gently until the chocolate melts.
Meanwhile, use a clean tea towel or muslin to strain the liquid out of the tofu and scrape into a food processor. Add the cacao, vanilla and salt, and pulse until smooth.
Once the chocolate is melted, add the chocolate and maple syrup to the tofu mixture. Pulse again until combined. Transfer to a large mixing bowl until your Aqua Faba is ready.
Pour the Aquas Faba into a small mixing bowl and whisk well until it becomes foamy and stiff peaks form, much a like how egg white would look. This can take a good 5-10 minutes, which is why I recommend using an electric whisk, so be patient. Add the Stevia teaspoon by teaspoon and continue to whisk until it is all mixed in.
Now add half the Aqua Faba to the chocolate tofu mixture and gently fold. Add the remaining Aqua Faba and do the same until all combined. It's important to fold carefully to ensure that the air bubbles remain, which is what gives the mousse that lovely texture.
Spoon the mixture into 4 ramekins and top with the hazelnuts. Blackberries also work well. Put into the fridge for at least 2 hours to set.