Thursday, July 13, 2017

Vegan Chocolate Mousse


Who would have thought that something most people pour down the drain, would turn into such a delicious dessert? This was my first experiment with "aquafaba", and it was a great one. I had never heard of aquafaba, but you can make so many great things that would normally involve egg whites, like meringues, or mousse for example. This chocolate dessert was so airy it literally melts in your mouth. A fantastic treat for chocaholics, without the guilt. So next time you use grabanzo beans for your salads or humus, please make sure to make this delicious dessert.

Ingredientes
1 can of garbanzo bean liquid
1/2 cup of melted coconut oil
2 scoops of Arbonne chocolate protein powder
1/4 cup of agave
1/4 cup of cocoa powder (1/2 if you wants dark chocolate)

Paso a paso:

1) Eat (or set aside) garbanzo beans and reserve the liquid.


 2) If the coconut oil is at room temp, then melt it in the microwave for no more than 15 seconds. Then whsk melted coconut oil, Arbonne chocolate protein powder, agave and cocoa powder. Set aside.


3) With a handmixer, wisk aquafaba for about 3-4 minutes until there's peaks. 


4) Slowly pour in chocolate mixture and continue to whisk. If you want to top your mousse with a hard chocolate shell, then keep a little bit of the chocolate mixture for later.




5) Once the aquafaba and the chocolate are well mixed, place into serving molds (to freeze) or ramekins and refrigerate for 2 hours or until set.

The advantages of refrigerating is that they will be ready to eat after they are set. The advantages of freezing it is that you will have mousse for dessert all week. Must thaw for an hour before serving if frozen. Do not microwave. Enjoy!