Vegan Chocolate Mousse
Photo credits: ALBERTI & WEGO GBR
Ingredients:
For 5 (150 ml) glasses:
- 275 ml aquafaba (liquid from chickpeas)
- 150 g vegan bittersweet chocolate
- 2 tbsp. maple syrup
- 2 tsp. agar-agar
- 2 packs of vanilla sugar
For the decoration:
- 2 slices of Mestemacher Westphalian pumpernickel
- 2 tsp. cocoa powder
- 1/2 tsp. black food colouring
- 5 ladyfingers
- black sugar lettering
- bone-shaped candy
Also 5 glasses (150 ml capacity) to serve
Preparation:
- Cut the chocolate into small pieces, place in a bowl and melt over a double boiler. Drain the chickpeas over a measuring cup and put aside. Place the aquafaba in a food processor, add vanilla sugar and the agar-agar, then beat until stiff. Fold the melted chocolate and the maple syrup into the aquafaba foam. Pour the mousse into four glasses, leaving some space on top and refrigerate for at least three hours.
- Put the pumpernickel in a food processor, add the cocoa powder and the food colouring and mix until you have a crumbly mixture. Pour the crumbly mixture onto the finished chocolate mousse. Decorate the ladyfingers with the sugar lettering.
- Decorate the mousse with the ladyfingers and the bone-shaped candy.
