With aquafaba, the possibilities are endless. Today, @raqueliscooking brings us a simple recipe for chocolate and strawberry mousse that’s 100% plant-based. Don’t forget to tag us with #AquafabaBioCasaAmella and @casaamella; we’d love to see your creation and share it!
Blend the strawberries and coconut milk in a blender until smooth.
Melt the chocolate and let it cool slightly. Meanwhile, pour the aquafaba into a large bowl (it expands!). Add a splash of lemon juice, vinegar, or cream of tartar.
Using an electric whisk or food processor, whip the aquafaba until stiff peaks form, just like you would with egg whites.
Divide the mixture into two parts.
Gradually fold the strawberry and coconut cream into one half of the whipped aquafaba, using gentle folding motions to retain as much air as possible (it’s normal for the mixture to deflate slightly).
Do the same with the other half and the melted chocolate.
Spoon the two mixtures into dessert glasses and refrigerate for at least 4 hours.
Finally, garnish as desired. You can add strawberry pieces or a bit of grated chocolate on top. Easy and delicious, right?
Bon appétit!
