Ingredients
-
140g aquafaba
-
100g cocoa butter
-
30g coconut sugar
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30g white almond butteror cashew butter
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1 tbsp arrowroot
-
a pinch pink salt
-
red currants
-
crushed pistachios
Directions
Aquafaba based chocolate mousse is such a trend right now, but what about a white chocolate one with cocoa butter, coconut sugar and almond butter? Result is going to be a super fluffy, dreamy and low in sugar mousse that anybody won’t believe being vegan and made out with chickpea cooking liquid!
Ingredients
| 140g aquafaba | |
| 100g cocoa butter | |
| 30g coconut sugar | |
| 30g white almond butter | |
| 1 tbsp arrowroot | |
| a pinch pink salt | |
| red currants | |
| crushed pistachios |
Steps
|
1
|
Blitz coconut sugar and arrowroot on high speed until you get a fine powder. |
|
2
|
Melt cocoa butter and, once melted, place it in a bowl with almond butter, blitzed coconut sugar and arrowroot and a pinch of salt. Mix them all together. |
|
3
|
In another bowl, place aquafaba. |
|
4
|
Whip aquafaba with the hand blender on high speed for 7 to 10 minutes into stiff peaks. |
|
5
|
Gently fold the cocoa butter mixture into whipped aquafaba little by little using a silicone spatula. |
|
6
|
Divide the mixture between 4 glasses or small bowls. |
|
7
|
Allow the mousse to rest into the fridge for at least 4 hours before serving with crushed pistachios and red currants. |
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