Vickys Peppermint Aquafaba Mousse GF DF EF SF NF
Vickys Peppermint Aquafaba Mousse GF DF EF SF NF

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vickys peppermint aquafaba mousse gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vickys Peppermint Aquafaba Mousse GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Vickys Peppermint Aquafaba Mousse GF DF EF SF NF is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have vickys peppermint aquafaba mousse gf df ef sf nf using 4 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Peppermint Aquafaba Mousse GF DF EF SF NF:
  1. Get 125 ml water from a can of white beans / chickpeas (aquafaba)
  2. Make ready 150 g dark chocolate - 70 / 80%
  3. Get 2 tbsp caster sugar / superfine
  4. Take a few drops peppermint extract (or orange!)
Steps to make Vickys Peppermint Aquafaba Mousse GF DF EF SF NF:
  1. Break the chocolate into smaller pieces and place them in a heat-proof bowl. Melt completely either in bursts in the microwave or in a bain marie on the stove. Set aside to cool
  2. Pour the aquafaba into a standmixer bowl. Beat on a medium speed until gently peaking
  3. Gradually add the caster sugar and continue to beat until you get stiff peaks. This will take around 10 minutes
  4. Fold it into the melted chocolate with the peppermint extract, just enough to get an even colour and smooth & fluffy consistency
  5. If you like, layer the mousse with whipped coconut cream, coloured with a little green food dye and flavoured with a few extra drops peppermint extract
  6. Transfer into serving bowls or glasses and refrigerate for at least 3 hours before serving
  7. Light and fluffy as it should be

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