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Before you jump to Aquafaba chocolate mousse recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.
Remember when the only people who cared about the natural environment were tree huggers along with hippies? Those days are over, and it appears we all realize our role in stopping and conceivably reversing the damage being done to our planet. According to the experts, to clean up the environment we are all going to have to make some improvements. These changes need to start happening, and each individual family needs to become more environmentally friendly. The kitchen is a good starting point saving energy by going a lot more green.
A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won't have to run as often.
The kitchen alone provides you with many small means by which energy and money can be saved. Natural living is actually something we can all do, without difficulty. Mostly, all it requires is a little common sense.
We hope you got benefit from reading it, now let's go back to aquafaba chocolate mousse recipe. You can cook aquafaba chocolate mousse using 5 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Aquafaba chocolate mousse:
- Use 1 (400 g) of tin chickpeas.
- Use 1 teaspoon of lemon juice.
- You need 1 of dessert spoon caster sugar or truvia.
- Take 150 g of dark chocolate, broken into chunks (we used Bournville dark chocolate with orange pieces).
- Take of grated chocolate to garnish.
Instructions to make Aquafaba chocolate mousse:
- Drain the chickpea liquid into a large jug. Set the chickpeas aside for another recipe (maybe try my favourite tabbouleh?!).
- Break the chocolate into chunks and melt. We do ours carefully in the microwave in 30 second sessions on medium. Stir it every time - it shouldnt take much longer than 3 lots of 30. You could use a bain marie if you prefer..
- Whilst the chocolate is cooling, add a teaspoon of lemon juice to the chickpea liquid. If you like a sweeter taste or are using very dark chocolate, add a dessertspoon of sugar now..
- Use an electric whisk to whisk the liquid. This will take about 10 minutes, longer if you have a hand whisk. You'll know when it's ready when the mixture is really stiff. (We actually turned ours upside down carefully and it stayed in the jug! Make sure you do this slowly though or you might have a mess on your hands!).
- Now add the slightly cooled chocolate to the jug and gently fold into the aquafaba. It will lose some of its volume but it shouldn't become too runny. Make sure all the chocolate is fully incorporated..
- Pour the mousse mixture into 4 glass bowls, ramekins or cups. Freeze for at least an hour before eating. You can chill these in the fridge but you won't get such a firm mousse..
- When ready to eat, remove from the fridge 5 minutes or so before eating and serve with some grated chocolate on top. You could top with whipped double cream if you like but we preferred to keep them as healthy as possible (and vegan if you use vegan chocolate instead).
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