Sheffield Cooks: Chocolate mousse is vegan treat

This vegan chocolate mousse was created by chefs at Inox Dine - which is based at the University of Sheffield.

Thursday, 16th March 2017, 6:11 am
Updated Friday, 24th March 2017, 10:06 am
The mousse can be decorated with chocolate and fruit

It features in the Sheffield Cookbook: Second Helpings, and uses the unusual ingredient of aquafaba, the juices from tinned chickpeas, to form the basis of the mousse instead of eggs.

Veganism is becoming increasingly popular nationwide, and there are several restaurants in Sheffield making great strides to cater for those who avoid eating animal produce by using innovative alternatives.

When making this recipe it is important to check the labels on the other ingredients to ensure that they are completely vegan- friendly as not all products are.

The cookbook is available to buy from city venues which feature in the book, Amazon and Waterstone’s.

RECIPE FOR THE CHOCOLATE MOUSSE

210ml aquafaba (juices from tinned chick peas)

10g Birds custard powder (other custard powders available but again check label for non-vegan

additives such as milk powder)

165ml oat milk (or soya or almond milk)

165g vegan dark chocolate (minimum 56 per cent cocoa solids, check label for non-vegan additives)

50g icing sugar

1 vanilla pod

Method

Put the aquafaba in a free-standing mixer, if you have one.

You can do it with a hand-held whisk, but it does take time.

Whisk on full speed for 5-10 minutes, until it looks like whisked egg whites.

Meanwhile, make up the custard with the oat milk and custard powder.

Follow the package instructions, but normally you need to make a paste with a little of the milk and powder, warm the rest of the milk and vanilla pod up, then add the paste and cook out.

While all this is going on, melt your chocolate either in the microwave or in a bain-marie.

The aquafaba should now look like whipped egg white. Time to put it together.

Add the icing sugar to the aquafaba and whisk in.

Add the custard to the chocolate and beat in until glossy.

Now add one-third of the aquafaba and gently mix in. Take your time – this will loosen the chocolate custard and allow you to fold in the rest.

Fold in the rest and then it is ready to put in your desired glass or container.

Put in the fridge overnight to chill.

The next day, decorate and eat!

Inox recommends using some chocolate swirls, fresh fruit and a drop of cream, served with a nice espresso or drink of your choosing to give a pleasing presentation as demonstrated in the picture above.

This recipe makes enough to serve eight people and the preparation time should take about twenty minutes in total.