Creamy chocolate mousse with aquafaba & nuts

Creamy chocolate mousse with aquafaba and nuts: a moment of pure indulgence. Made with YOGI TEA® Classic!

Tempted by our delicious chocolate dessert? This rich sweet treat is a moment of pure indulgence! Go on – you deserve it! Our creamy chocolate mousse with aquafaba and nuts is smooth, sumptuous, and sublime! It combines cashew and pistachio nuts along with dark chocolate and our very special ingredient YOGI TEA® Classic tea for an extra flavour boost!

 

The aquafaba is the perfect substitute for egg white and makes this dish extra creamy. This recipe is completely vegan and a wholesome alternative for when you want to treat yourself and stay healthy. It is quick, easy to prepare, and perfect to make at home with friends or family or on your own as you unwind the kitchen. Delicious, delectable, and divine - we hope you enjoy!

 

Ingredients for 2 portions

Preparation time: 15 Minutes + Cooling time: 45 Minutes

 

  • 250 ml aquafaba
  • 2 YOGI TEA® Classic teabags
  • 1 tsp xanthan gum
  • 125 g vegan dark chocolate
  • 1 tbsp cashew nuts
  • 2 tsp pistachios

 

Preparation

 

  • Bring the aquafaba to the boil and leave the YOGI TEA® Classic to steep in it for 5 minutes. Then remove the teabags, leave the aquafaba to cool completely before putting in the fridge.
  • Using a food processor or hand whisk and a clean bowl, beat the aquafaba together with the xanthan gum at a medium to high setting for 5-10 minutes until stiff.
  • Melt the chocolate in a bowl over simmering water and leave to cool a little. Carefully fold the liquid chocolate evenly through the aquafaba foam. Leave in the fridge until you are ready to serve.
  • Finely chop the nuts and scatter them over the mousse shortly before serving.
  • Tip: Guar gum or locust bean gum can also be used instead of xanthan gum.

 

 

 

We hope you enjoy this rich, sweet, and indulgent dessert! Please share with us your creations - we would love to see how you get on! Discover all our delicious recipes here.

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