White Chocolate Aquafaba Mousse

Ingredients

Directions

Aquafaba based chocolate mousse is such a trend right now, but what about a white chocolate one with cocoa butter, coconut sugar and almond butter? Result is going to be a super fluffy, dreamy and low in sugar mousse that anybody won’t believe being vegan and made out with chickpea cooking liquid!

Share

Steps

1

Blitz coconut sugar and arrowroot on high speed until you get a fine powder.

2

Melt cocoa butter and, once melted, place it in a bowl with almond butter, blitzed coconut sugar and arrowroot and a pinch of salt. Mix them all together.

3

In another bowl, place aquafaba.

4

Whip aquafaba with the hand blender on high speed for 7 to 10 minutes into stiff peaks.

5

Gently fold the cocoa butter mixture into whipped aquafaba little by little using a silicone spatula.

6

Divide the mixture between 4 glasses or small bowls.

7

Allow the mousse to rest into the fridge for at least 4 hours before serving with crushed pistachios and red currants.

Enjoy

White Chocolate Aquafaba Mousse

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
140g aquafaba
100g cocoa butter
30g coconut sugar
30g white almond butter or cashew butter
1 tbsp arrowroot
a pinch pink salt
red currants
crushed pistachios

Nutritional information

290
Calories
8g
Carbs
28g
Fat
2g
Protein

Naturalmente Buono

Naturalmente Buono

We’re Marta and Mimma, daughter and mother, and we share the love for cooking (always better when together!) and wholesome, pure and vibrant food.

Back to top