| Recipe: |
Nope, I didn’t think it sounded likely either… until the good folks at Cook’s Illustrated swore it worked. And so it does. My first batch was way too sweet for me, but the sheer unbelievability of this recipe blows my mind and I will keep tweaking it until it suits me… ok, mission accomplished. I am happy with my most recent batch and have updated amounts. But deep respect to the CI recipe developers, so I included the original amounts for those who think mine is too intense :-)
The secret ingredient is aquafaba… the liquid from a can of chickpeas (Cook’s Illustrated says do NOT use Progresso brand - it doesn’t whip well). Just hit the can with a church key and pour it out. Room temperature is fine. **Mind blown**
3-4 T vegetable oil (neutral, unless you have a flavor that compliments chocolate) (1/4 c original)
1.7 oz bittersweet chocolate (at least 60% cacao… I used Trader Joe’s Pound Plus 72%), chopped fine (1.5 oz original)
3/8 c (1.125 oz) unsweetened cocoa powder (1/4 c original)
1/2 t vanilla extract
1/2 c aquafaba
2T sugar (1/3 c original)… I use my toasted sugar (long process I felt compelled to try a few years ago, not sure it was worth it)
1/4 t cream of tartar
Pinch of salt
Microwave oil and chocolate in a large bowl until chocolate is just melted, 30-60 seconds. Add cocoa and vanilla and whisk until very smooth. Set aside and let cool. **NOTE: Make sure your chocolate/oil mixture is still fairly runny when you fold in the whipped aquafaba or your final mousse won't be smooth.** My last batch suffered either because the bowl I used cooled off too fast OR the chocolate might have seized due to a couple drops of aquafaba getting in the bowl - either way, too-thick chocolate doesn't combine easily.
Meanwhile, combine aquafaba, sugar, cream of tartar, and salt in a medium bowl. Using a mixer with whisk attachment, whip on medium high until mixture is slightly glossy and soft peaks form, 4-7 minutes (mine took less time).
Whisk 1/3 of the aquafaba mixture into chocolate mixture until fully combined. Using rubber spatula, fold in remaining foam, making sure to scrape up all chocolate from bottom of the bowl, until no streaks remain. Spoon into 4 serving dishes and refrigerate until set, 3-4 hours. Mousse can be refrigerated up to 24 hours.
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