Pasta with Roasted Pumpkin, Tomatoes and Bacon
Sophie Gray shares her recipe for a hearty pumpkin pasta that will please your hungry family.
Aquafaba Chocolate Mousse
Aquafaba is the brine in a can of chickpeas and is often used to replace eggs in recipes. Try it in this healthier recipe for chocolate mousse.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 100g dark chocolate (50% cocoa)
- 3 teaspoons vanilla essence
- 1/2 cup + 1 tablespoon aquafaba (approximately the equivalent from one can of chickpeas)
Method
- Break the chocolate into pieces and add to a bowl with vanilla essence and 1 tablespoon of the aquafaba. Place over a pot with a little bit of water simmering in the bottom. Stir with a metal spoon or dry plastic spatula. As soon as fully melted, remove from heat and allow to cool while you whip the aquafaba.
- Use an electric egg beater to whisk the ½ cup of aquafaba for 5 minutes until it forms stiff peaks and looks like whipped egg white.
- Add quarter of the whipped aquafaba to the melted chocolate and mix through evenly. This lightens the chocolate so it doesn’t flatten the foam as much in the next step.
- Now tip the melted chocolate on to the remaining whipped aquafaba and very gently fold through until it becomes an even colour. The less folding you do the lighter the mousse will be.
- Pour into serving glasses or ramekins and chill in the fridge for a couple of hours before serving.