Vegan chocolate foam with chickpea water

Method

1. 1

   Preparation of chocolate

2. 2

   Start by breaking the chocolate into small pieces and place it in a heat-resistant bowl. Heat a bottom of water in a saucepan and place the bowl on it to melt the chocolate in the water bath. Move from time to time to get a smooth and shiny mixture. Then add soy milk and mix thoroughly to incorporate. Let the time to climb the aquafaba slow.

3. 3

   aquafaba assembly

4. 4

   Drain a box of chickpeas while collecting 140 ml of their preservative water. Pour this water into a clean bowl and add the pinch of salt. With the help of an electric drummer, whisk at length so that the aquafaba becomes firm, sparkling and airy, like snow whites. When the preparation strengthens, gradually incorporate the cane sugar without stopping whipping, until you get a firm and shiny foam.

5. 5

   Assembly

6. 6

   Gently pour the melted and warm chocolate over the mousse d的aquafaba. Use a soft spatula to mix the set, lifting the mass and making gentle movements so as not to break the foam. Continue until the mixture is well homogeneous, without traces of unincorporated chocolate. Proceed patiently to ensure an airy and creamy texture to your vegan chocolate foam.

7. 7

   Rest in the refrigerator

8. 8

   Immediately spread the foam in ramequins or in a serving dish. Smooth the surface to the spatula and place the containers in the refrigerator. Let stand at least 3 hours so that the foam takes a firm and light texture. Serve well fresh, decorated according to your desires, for an optimal and gourmet result.

Nutrition

calories

138

fatContent

4.7

fiberContent

2.6

sugarContent

15.3

sodiumContent

0.06

proteinContent

2.9

carbohydrateContent

18.6

saturatedFatContent

2.3

Indicative values from the source, for the original recipe.

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