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Vegan chocolate mousse

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Ingredients for 2 servings:

  • 1 can kidney beans, approx. 400 g, including the bean water
  • 1 bar of dark chocolate with 50% cocoa content, approx. 100 g
  • 1 shot of Amaretto

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 20 minutes

Using leftovers, vegan

Very important: The bean water must be really cold. It’s best to put the bean water in the refrigerator or freezer a few hours before preparation, but don’t let it freeze. Melt the chocolate over a double boiler or carefully in a microwave. Meanwhile, whisk the bean water for at least 5 minutes until frothy. Carefully mix the melted chocolate with the bean water. Caution: The chocolate tends to clump! Finally, add the Amaretto and mix well. Refrigerate the mousse for about 2-3 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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