Recipes
Date posted: 16/04/2021
Ingredients
| Dark chocolate | 190g |
| Coconut milk | 120ml |
| Chick peas in water | 120ml |
| Raspberry vinegar | 15ml |
| Caster sugar | 80ml |
| Raspberry purée | 20g |
| Fresh raspberries | 20g |
| Cocoa powder | 1g |
Method
- Melt the chocolate in a bowl and add the coconut milk - do not allow the mix to boil or become too hot
- Drain the chick peas (you will only need the liquid) - place this in a mixing bowl and whisk with the raspberry vinegar then add the sugar and continue to whisk until firm peak
- Gently fold the whisked aquafaba through the cooled chocolate - do not over mix
- Spoon a little of the raspberry puree into a serving glass and top with the chocolate mousse, finish with fresh raspberries and a dusting of cocoa powder