Chocolate Mousse With Baked Pears

AQUAFABA (WATER IN WHICH CHICKPEAS WERE COOKING) IS SOMETHING SOO VERSATILE! THIS TIME I’VE USED IT FOR A PREPARATION OF A FAMOUS “MOUSSE AU CHOCOLAT”. ;)

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ingredients

For the mousse:

  • dark chocolate - I used 70% (approx. 150 g)

  • aquafaba (from 1 can of chickpeas / 160 g)

  • a pinch of salt

For the baked pears:

  • pears (3)

Cinnamon

SESTAVINE

Za mousse:

  • temna čokolada - uporabila sem 70% (cca. 150 g)

  • aquafaba (iz 1 konzerve čičerike / 160 g)

  • ščepec soli

Za pečene hruške:

  • hruške (3)

Cimet

Method

Chocolate Mousse

Whisk aquafaba with a pinch of salt for about 10 minutes until they get a firm texture just like eggwhite snow.

Baked pears

Preheat the oven to 160°C. Peel the pears, remove seeding, and cut them in about eight parts. Spread them over a baking tray and bake for approx. 30 minutes. They should become soft, with some golden-brown edges.

Serve together and sprinkle over some cinnamon. Play around with the ingredients and enjoy!

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Bon Appétit!