The traditional chocolate mousse is a versatile dessert, elegant e … irresistible! A perfect delicacy for any occasion. However, that sweet has an important caloric load that comes from the combination of its main ingredients: egg, sugar and chocolate. For this reason and others, that magnificent dessert is prohibited for many people: athletes, people under diet, vegans, vegetarians, egg allergic and anyone who likes healthy life. But it needs a healthier alternative, RestaGratis brings an easy and exquisite recipe: Mousse Vegana de Chocolate. A wonderful option for these festivities so indicated and … for the whole year!
| 🚻 3 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make chocolate vegan mousse: |
| For the mousse :: 170 milliliters of etching (water of the chickpeas in can or boat) 120 grams of black chocolate (70 percent cocoa) 2 tablespoons of panela (paper) or brown sugar 1 pinch of salt ½ Vainilla spoonful | To decorate :: 1 handful of granola 1 fresh mint leaf or peppermint (optional) 1 handful of fresh fruit (optional) |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make chocolate vegan mousse:
1. Organize the ingredients before starting to prepare the Vegan chocolate mousse. It also has the necessary utensils to prepare this recipe. First open the can of chickpeas. Then use a strainer to drain the content. Reserve water and legumes separately. On the other hand, the paper and reserve. Measure the rest of the ingredients and deposit in containers.
2. Derritate chocolate in a water bath. Booking.
3. Pour the watering inside a bowl. The appearance of etching resembles the egg white. I advise you to use a deeper than wide container, to facilitate adequate incorporation of the air when beating.
Trick: etching is the liquid where canned chickpeas are preserved.
4. beat with rods (preferably electric) until you achieve the snow point. Beating utensils must be clean, dry and fat -free. Start the smoothie at low speed and gradually increase. The watering lifts very similar to the eggs. When the whites are semi-montadas you can add the salt.
Trick: You can beat with manual rods but you need patience and energy.
5. Add the vanilla and continue beating until completely integrate the mixture. When you reach the desired texture, add the panela (paper) or if you prefer brown sugar.
Trick: incorporate each ingredient slowly and never stop beating.
6. Finally, add the chocolate very carefully. Apply slow and enveloping movements when mixing.
Trick: Use a silicone or wood palette palette (it also serves a wooden spoon).
7. Check! This chocolate vegan mousse is very easy to prepare and …! Simply exquisite! To decorate and put a gold brooch in this dessert you can use granola, a peppermint or mint and optional fresh forest fruits. At the first bite you will discover its spongy texture, very subtle and that caresses the palate. On the other hand, you will enjoy the presence of pure chocolate: aromatic to smell and intense to taste. To seal the style of this chocolate vegan mousse, the subtle aromatic notes of the vanilla arise. All an experience for the senses!
