- Jewish Learning
It’s nearly impossible to find a parve dessert that is easy, delicious, and healthy. That’s why this mousse is special – it somehow meets all three criteria. The secret here is aquafaba, the liquid from a can of chickpeas (so don’t throw that liquid away!). When beaten, aquafaba takes on a frothy, whipped consistency that can be used as a vegan substitute for egg whites or whipped cream in desserts. When I have company, I like to serve the mousse in martini glasses topped with berries.
1 cup aquafaba (liquid from two 15-ounce cans chickpeas)
4 chai tea bags
1 tablespoon coconut oil
1 (9-ounce) package parve bittersweet or dark chocolate chips (sugar-free, if desired)
In a small pot, combine the aquafaba and the tea bags. Simmer over medium-low heat for five minutes to allow the tea to steep.
In a microwave-safe bowl, combine the coconut oil and the chocolate chips. Microwave in 30-second intervals, stirring after each, until fully melted and combined (it should take two to three minutes total).
Remove the aquafaba mixture from the heat and discard the tea bags. Transfer the mixture to a stand mixer (or to a medium bowl and use a hand mixer), and whip the aquafaba until it doubles in volume – it should be foamy and form peaks.
Gently fold the melted chocolate into the whipped aquafaba until incorporated, being careful not to overmix. Spoon the mousse into four ramekins and refrigerate for at least two hours to set before serving. The mousse will keep, covered, in the refrigerator for up to three days.
Excerpt from Kosher Cookbook for the Family, by Jamie Feit, published by Rockridge Press. Copyright ©️ 2021 by Callisto Media, Inc. All rights reserved.
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