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”. ;)
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.