Chickpea water in your dessert? Yeah right! And no, you really don’t taste it. What you do taste: a silky smooth chocolate mousse with a delicious (white) chocolate taste. The secret? The liquid from a jar of chickpeas (also called aquafaba) that you lightly whisk into a surprisingly delicious mousse base. You only need a few ingredients, but of course a generous pinch of Zeeuwsche Zoute Puur. This dessert is perfect to finish off a spring evening or just because you feel like chocolate.
2
Easy
45 minutes
Aquafaba whipping
Do the chickpea juice at a bowl. Mix with a hand mixer to er solid spikes arise – just as at protein. That lasts about 5 to 7 minutes.
Chocolate melt
Melt the chocolate au bain-marie (heating using hot water) or in the microwave. Leave something cool.
Sweet & salty there
Add vanilla, powdered sugar and a pinch of Zeeland Salt Pure add to the melted chocolate.
Merge
Scoop careful with love the whipped aquafaba by the chocolate. Not everything at one times, quiet build and airy hold.
Refrigerator time
Divide about slides, late at least 2 hours stiffen up (how longer, how better). Mousse must cold and solid Becoming.
Finish
Sprinkle with still some Zeeland Salty and possibly something crunchy or fruity on top. Spoon into it and enjoy!
Do you enjoy standing in the kitchen and have a favorite recipe that goes well with Zeeland Salt? Share it with us and who knows, maybe it will be featured in our blog soon! Contact the editors at info@zeeuwschezoute.nl.
Credit header: © iStock / Olivia Grigorita
