Chocolate foam

Chocolate Foam

This is not a mousse. I love chocolate mousse: Smooth, creamy and heavenly, it’s the perfect thing to spread between cake layers, quenelle onto a plate or to fill chocolate cups with. It’s sensational as a dessert on its own, too, but it’s quite rich and a whole martini glass is just too much after dinner. I wanted to create a chocolate foam so that I could indulge in a serving of chocolate that was lighter than air. I also just wanted to get in the kitchen and experiment with aquafaba.

I’m sure many of you have heard about this magical ingredient by now, but for those who haven’t, it is basically the liquid drained from a can of beans (preferably chickpeas). It whips up like egg whites, and can be used to make meringue, ice cream, sponge cake, frosting and as an egg replacer in almost everything. Check out the Vegan Meringue Facebook group for amazing aquafaba creations. https://www.facebook.com/groups/VeganMeringue/

The whipped aquafaba creates bubbles in the chocolate-cream mixture, and keeps it super soft and light. I’m thinking that this foam might become part of another dessert, perhaps a topping for something more solid, or for French toast. However, I couldn’t wait to share it, playing with aqufaba is just too much fun!

Shelf life? I have no idea, we ate it all within 15 minutes of setting.

Ingredients

200ml single cashew cream, at room temperature

3/4 cup chickpea aquafaba

1/2 tsp apple cider vinegar

150g dark eating chocolate (around the 70% mark)

2 tbsp caster sugar

Extra chocolate, to garnish

Method

1. Bring water to the boil in a small saucepan. Place the chocolate in a heatproof bowl and place it on the saucepan. Reduce heat to low and stir the chocolate until it is melted. Set the chocolate aside to cool a little

2. Place the aqufaba and the cider vinegar into the bowl of a stand mixer. Using the whisk attachment, whip on high speed until stiff peaks are formed. Add the sugar half at a time, whipping between each addition. Turn off the mixer and set aside.

3. Place the cashew cream into a large bowl and mix in the chocolate. This should bring the chocolate mixture to room temperature. Once fully combined, gently fold in the whipped aqufaba. Spoon the mix into 6 martini glasses/bowls, or a big bowl if you are using it for other purposes. Leave to chill in the fridge for a couple of hours before serving.

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