John Myers
Ingredients for 7 servings:
- 100 g dark chocolate
- 1 tsp coconut oil
- ½ tsp gingerbread spice
- 1 can chickpeas, of which the water (aquafaba), drained weight 240 g – 265 g
- 1 tsp baking powder
- 3 tsp powdered sugar
- some vanilla flavor
- 2 cups of soy cream fraîche (crème fraîche alternative), 150 g each
- 150 ml whipped cream, vegan
- 2 packets of vanilla sugar
- 14 Speculoos, vegan
- Chocolate sprinkles, vegan
Instructions
Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes
vegan
First, prepare the gingerbread mousse. Melt the coconut oil and chocolate in a double boiler and then stir in the gingerbread spice. While the chocolate mixture is cooling, drain the chickpeas and reserve the water (= aquafaba). (The chickpeas are not needed and can be used for something else.) Now, beat the aquafaba with the baking powder with a hand mixer for about 5 minutes until it thickens well. Add the powdered sugar and vanilla extract and beat on high speed for another 3-4 minutes. Next, carefully fold in the lukewarm chocolate with a spoon or spatula. Do not use a hand mixer, as this will deflate the cream, causing the mousse to collapse and become too stiff. Set the mousse aside and let it rest briefly while you prepare the “quark cream.” First, whip the vegan whipped cream with one sachet of vanilla sugar until it is nice and stiff. Then stir in the two tubs of Creme Vega and the second sachet of vanilla sugar. If you like, you can add vanilla flavoring or sugar. However, since the mousse is already sweet, I wouldn’t oversweeten the “quark cream” to create a nice flavor contrast. Finally, it’s time to serve. Divide the speculatius biscuits into 7-8 glasses (2 per glass) and lightly crumble them. Top with 2 tablespoons of the “quark cream,” followed by 3 tablespoons of the gingerbread mousse. Top the dessert with a few chocolate sprinkles. To ensure the mousse sets nicely, let the layered dessert rest in the refrigerator overnight.
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