Across geographies, across ages,
Ingredients that have long been popular,
Does chocolate count as one?
I am a big fan of chocolate and love all tastes of chocolate, as well as everything about chocolate flavors. A warm cup of hot cocoa or a rich brownie in the cold winter can be regarded as the highest sense of happiness. But now that the weather is still warm, I crave a lighter taste, and a chocolate mousse taken out of the refrigerator is perfect.
Today bring you two chocolate mousse and its variations, they are less material, less difficult, and vegan!
Of course, there are two other ingredients commonly used in vegetarian desserts: chickpea infusion and coconut milk.
Chickpea soaking liquid chocolate mousse
A rare ingredient is used here: chickpea soaking liquid, the English name aquafaba. What is it? In fact, in the common canned chickpeas in supermarkets, the liquid left after filtering out the chickpeas is it (you can also make your own, see below for specific methods).
It looks a little pale yellow, resembles egg whites, and can be sent like egg whites! To make chocolate mousse, we take advantage of its foaming properties.
Ingredients
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ingredient
Weight
Chickpeas water
100g
sugar
20g
dark chocolate
80g
vanilla extract
1 tsp
*For the dark chocolate part, you can use baked chocolate or you can use ordinary black cubes in the supermarket.
Cooking steps
Melt the chocolate in water and let cool and set aside. Be careful not to melt the chocolate too high, otherwise the chocolate will crystallize, resulting in a lumpy taste.
Pour the chickpea soaking solution into a bowl.
While passing, the sugar is added three times, each time stirring to dissolve and then adding the next time.
When all the sugar is added, it is almost just enough to beat until it is wet, that is, after picking up the egg beater, a curved horn will be formed.
Add a small spoonful of vanilla extract and switch to high-speed whisk until the lines are clear, and picking up the whisk will form a firm little sharp corner, like dry foam when you beat the meringue. *The foam of chickpea soaking liquid looks strong, but it is still very fragile and unstable, and it cannot replace protein to make chiffon cake.
The chickpea soak is very similar to the whipping protein, and even less of an overdress (so you can feel safe to spend a little more time).
Add a spoonful of whipped chickpea soak to the chocolate liquor and stir with a spatula.
When mixing, you will feel the foam disappear quickly. This is because chocolate contains a lot of grease, which is the natural enemy of foam. However, there is no need to worry too much, as long as you cut and mix briskly with a spatula, you can still retain enough bubbles.
Once mixed, pour the chocolate paste back into the chickpea soak and mix it using the same mixing method.
Again, you will also feel a lot of bubble loss during this process, but don't be afraid, just cut and mix well as soon as possible! The result is a chocolate mousse liquid with fluidity.
Load into a container and refrigerate and solidify.
This mousse must be thoroughly refrigerated and solidified, preferably overnight. If the time is relatively fast, it can also be put into the freezer for an hour or so to accelerate solidification.
When the mousse solidified, plus your favorite topping can start, the crispy nuts or grilled cereal are perfect, I use beautiful color pistachios.
The act of sending makes the mousse full of air, even if it feels like many bubbles burst when stirring, but when you see the finished product, you can still find fine pores.
Touch the spoon lightly, and listen carefully to hear the sound of "poof". Contrary to the richness of the coconut chocolate mousse, this chocolate mousse takes the light route, and the entrance disappears with the foam, leaving only the cocoa aroma of bitterness and sweetness.
chickpea
About chickpea soaking solution
Q: Can I make aquafaba with dried chickpeas myself?
A: Yes! Prepare 200g of dried chickpeas, soak overnight, filter and re-add 300g of water to start boiling, it will be faster with a pressure cooker. Cook until the water evaporates about half, the filtered out aquafaba is about 140g, if more than this amount, the concentration is not enough. If you want to have a better emulsification effect and a better hair-blowing effect, you can also continue to cook it to concentrate. Filter to get aquafaba to cool and you can use it.
Q: Why does chickpea soaking liquid produce a dense and delicate foam?
A: Through the stirring action, the air can be brought into the liquid to form a foam, and the simple foam is usually very fragile, and it will soon break and disappear. But if the liquid contains protein or lecithin, it can stabilize the foam and whisk it into a firm and delicate state (that's how egg whites are whipped).
Chickpea soaks contain carbohydrates, proteins, and other substances released into water during cooking. It is these substances that make chickpea soaking water have foaming, emulsifying, adhesion and gelling properties. Although chickpea soaks contain only about 1% protein, it also contains carbohydrates and a small amount of chemicals called saponins, which can make items (reminiscent of detergents) foam.
Sugar is added during the whipping process to improve foam stability. Adding acid is also a good idea to stabilize the meringue, many recipes for sending chickpea soaking liquid will add tartar powder, but also to use acid to improve foaming stability, if there is no tartar powder, you can use white vinegar or lemon juice instead (this recipe does not add any ingredients that stabilize foam, and the final product is not inferior).
In addition to being vegetarian-friendly, chickpea soaking solution does not have the hidden dangers of salmonella like raw eggs, and it is safer and more secure to use in a recipe without heating steps like Mousse.
Coconut chocolate mousse
Coconut milk, rich in fat, is used instead of whipped cream to create a rich taste. (ps: the calories of coconut milk are lower than that of whipped cream) Because coconut milk itself contains sufficient fat, here we use cocoa powder instead of chocolate, reducing the overall fat content, taste better and fresher, and also reduce the burden.
Coconut milk
200ml
Cocoa powder
50g
Lime skin
Half
*This formula is made for about 3 servings.
Take a large container and pour in the coconut milk. Because the entire process is only stirred in this one container, it needs to be large enough to operate.
Grind the lime skin, about half of it is enough. Be careful to take only the outermost green skin, not the white part, the white part will have a bitter taste.
Add cocoa powder to the coconut milk and stir well.
Cocoa powder is relatively light, it will float on the surface when adding coconut milk, and initially you need to be patient and gently stir, otherwise it is easy to float everywhere.
After the cocoa powder is roughly incorporated into the coconut milk, the sugar can be added.
At the same time, I also added a pinch of salt to balance the overall taste. Just pinch a little with the tip of your finger, the finished product will not taste obviously salty, but it will be more mellow.
Stir until smooth and particle-free, then add the lime crust and mix well. If you want to make other flavors and change the seasoning ingredients, you also add them at this step.
The chocolate paste is done! Next, just put it in the container and refrigerate until it solidifies.
Refrigeration for more than 6 hours can achieve a better solidification effect. If the time is relatively rushed, you can put it into the freezer to accelerate the solidification, but pay attention to check it after an hour, and transfer it to the refrigeration cabinet in time to save, so as not to turn the mousse into ice cubes!
After coagulation, coconut chocolate mousse can be garnished before consumption. The chocolate is cut into crumbs with a peeling knife, and the simple decoration also brings a double rich chocolate experience. In addition, in order to match the flavor of lime coconut, I also added lime crust, a little green is very eye-catching.
After refrigeration, the coconut milk has become wonderfully solid, and the texture is rich and solid, like cheese. Generous additions of cocoa powder give the chocolate a mellow finish, while coconut emerges as a base note, complementing the lime and the tropical flair that seems to ripple with the waves and the sea breeze.
From the cut surface, you can see the smooth texture, a bit like a raw taste! The cold and cold slowly dissolves in the mouth, which is simply "indulging in silkiness".
After digging two spoonfuls, I really want to be grateful for the great existence of coconut milk.
Coconut cream
About coconut milk
The raw material of coconut milk is the white pulp part of the mature coconut, which is broken and then pressed and filtered to obtain a white liquid, which is often divided into coconut cream and coconut milk according to different concentrations, but the names of different manufacturers are different, and the most direct way to identify is to check the fat content of the product. Coconut milk is often used as an alternative to vegetarian cream, not only because of its thick, milky appearance, but also because of its smooth and silky texture. In addition, the aroma of coconut milk, although completely different from milk, is also strong enough, and it is wonderful to combine with many fruits, and coconut flavor products are also very popular.
If you refrigerate the canned coconut milk at night, open it the next day and you will find that it has wonderfully layered: the lower layer is a clear liquid, and the upper layer is snow-white cream-like. Using this little trick, you can concentrate coconut milk yourself, the upper layer of coagulated cream is like whipped cream, coconut flavor is rich, if you want the finished product to taste more solid, you can filter out the water through this method, only use the upper layer of coconut cream.
Coconut cream can be used in many desserts. Coconut milk boiled with sugar can be made into vegetarian condensed milk or syrup; take the concentrated coconut cream after refrigeration and separation, add sweetener and whisk evenly, freeze it, and become coconut ice cream! In the basic recipes, you can add a variety of flavors, make good use of coconut milk, and make products that are no less than dairy products.
Two fast-hand simple chocolate mousse, perfect for making at home and sharing with loved ones. At the same time, the use of vegan ingredients, both novel and healthy, even children can rest assured that practical ~ ~
Nowadays, when vegetarian food is becoming more and more popular, many potential vegetarian ingredients have been developed, including coconut milk and chickpea soaking liquid. If you are interested in them, or have other ingredients you would like to know, please let us know in the comments section!