Chocolate and meringue mousse
I think chocolate and aquafaba mousse is one of the most classic things in vegan pastry making, who has never made this mousse?
It is the first mousse you make when you discover aquafaba, especially because by using chocolate as a structure it is not necessary to use vegetable jellies and therefore it is very simple even for beginners.
All we need to do is make a meringue, in this case with aquafaba but for example soy proteins are also fine if you have them, I do not recommend potato ones due to the very strong taste they have.
We will add the chocolate to the meringue and the mousse will be ready.
For more info and advice on the ingredients and procedure, read the Advice section at the bottom of the page.
Method
Take a pastry bag, open it and insert it into a jug so that you can pour the mousse easily. To put aside.
Also prepare 6 bowls or glasses.
In a bowl, weigh the chocolate and oil and melt in the microwave (or in Bain Maria). While the meringue is whipping, bring the chocolate to a temperature of 32˚, stirring occasionally.
Weigh the aquafaba into the bowl of a stand mixer. Weigh the granulated sugar into a bowl and the xanthan gum into a small bowl. Mix sugar and xanthan gum together. (Note: you can also whip with an electric whisk).
Using the whisk, begin whipping the aquafaba at medium-high speed. When it starts to incorporate a little air, after a few minutes, add the sugar and xanthan gum little by little and continue whipping.
You need to whip until all the sugar has been added and you obtain an aerated and stable meringue, at least 10 minutes.
When the meringue is ready and the chocolate has 32˚, pour a first part of chocolate and melted oil over the meringue.
Mix slowly with a spatula, making movements from bottom to top and rotating the bowl.
Mix for a few seconds, then add the rest of the chocolate.
Continue mixing until you obtain a smooth mousse, do not mix too much, and mix slowly so as not to dismantle the meringue.
Pour the mousse into the piping bag, close it well, cut off the tip.
Fill the 6 bowls with the same quantity, approximately 75 g in each.
Place in the refrigerator at least 3 hours before consuming them.
