Strawberry and chocolate mousse

The strawberries take on a great colour and increased flavour mixed with a little lemon juice.  Use them to top this beautifully soft and yet really chocolatey vegan mousse for a special dessert

Serves: 4-6 (see tip)

Prep time: 15 minutes plus chilling

 

Ingredients

  • 100g dark chocolate (vegan), roughly chopped

  • 400g can chick peas

  • ½ tsp white wine vinegar

  • 2 tbsp icing sugar plus 1 tsp

  • 250g strawberries

  • 1 tsp lemon juice

  • 6 mint leaves plus extra

 

Method

  1. Melt the chocolate in the microwave or in a bowl over a pan of simmering water and set aside.

  2. Drain the chickpeas over a large bowl – it’s the water (aquafaba) you want; use the chickpeas for another recipes.  Use an electric whish to whisk the aquafaba until thick and holding its shape, whisk in the vinegar and continue whisking for a minute whilst the volume increases.  Gradually whisk in the 2 tbsp icing sugar and continue whisking for another minute. Gently fold through the chocolate and mint until well combined and smooth. Spoon into 4-6 serving dishes. Chill for an hour or so until just set.

  3. Hull and roughly chop the strawberries, mix with the lemon juice and a tsp of icing and set aside until needed.  To serve spoon the strawberries on top of the mousse.

Tip

This recipe serves 4 generously, but is quite rich so a small portion would serve 6 adequately.

Jade ThorneComment