These wonderful photos and recipe of a tart mousse au chocolat with aquafaba and peanutbutter have been waiting on my hard drive for months. Now, as the dark, cold and wet season is in full swing and you’d like to sink into the couch with a hot cup of tea and netflix until march, is the perfect time for this recipe.
Tart, dark chocolate, whipped to a soft and creamy mousse with a hint of peanut. It just wouldn’t be the same in summer. So I shared a light and refreshing white chocolate and curd aquafaba mousse with strawberries instead. But NOW it’s the time for rich and heavy comfort food with a cosiness guarantee.
What was Aquafaba again?
Aquafaba, the water (aqua) from the bean (aqua), which remains after cooking is so high in protein that you can whip it just like egg whites. As it has almost the same characteristics as beaten egg whites you can use it for all common recipes, such as baisers, pavlova or macaroons.
So no draining bean water in the sink anymore, you can safe it and make deliciously fluffy desserts. Any bean will possibly work, but note that they will vary in colour and taste.
The water from chickpeas is relatively neutral in taste, sometimes slightly salty, thus perfect for sweet crèmes.
And what do I with the chickpeas?
And here’s finally the Mousse au Chocolat recipe
- ca. 200 ml chickpea water
- 200g dark chocolate (full milk chocoate is fine, too)
- ca. 2 tbsp peanut butter
- You'll need 200ml of chickpea water. Store the chickpeas in the fridge or freezer. Add the water to a high, narrow bowl and whip it for about 5 minutes until firm. If you turn the bowl over the aquafaba mousse should not run out. If necessary whip for another couple of minutes.
- Chop the chocolate roughly and add it to a bowl to melt it in a hot water bath. Add the peanut butter and stir to a creamy mass.
- Now add the chocolate mix to the aquafaba mousse and stir it together carefully.
- Fill the chocolate mass into small dessert glasses / bowls / cups and chill them in the fridge.
- The longer you let it chill, the better. Leave it at least for 1-2 hours.
- Garnish with chopped peanuts, peanut butter, mint or your favourite fruits.
Trouble with clumpy chocolate?
- make 100% sure that no water spills into the chocolate bowl. It'll get clumpy and the chocolate gets practically useless.
- don't heat the chocolate to severely. Chocolate melts at about 45° - 55°C (113° - 131°F). Consequently the water should not be boiling. Begin with melting only 70% of the desired amount, take the bowl off the heat and add the rest of the chocolate. It'll melt from the remaining heat and cool down the whole chocolate mass. Let it cool down to about 25°C (77°F) and reheat it again to 30° - 33°C (86° - 91°F). This process is called 'tempering' and you can read more about it here
- the tempering is also quite a good thing for the aquafaba as it's rather sensitive to heat
- before adding the peanut butter you can warm it in the microwave to make it easier to handle
- add a dash of milk or cream to the chocolate to make it more liquid and creamy
Still not there? Let me know in the comments and we'll find a solution.