Chocolate mousse with Sea Salt Pure
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.
Persons
2
Level
Easy
Time
45 minutes
Preparation
-
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