25gLight brown sugarto adjust according to your preferences
2cs icing sugarto adjust according to your preferences
Finely crushed chocolate
Chocolate mousse without egg
Melt the chocolate in pieces in a bain-marie. Let cool while you do the rest.
In a large container or food processor bowl, whisk the chickpea juice on medium/high speed for 5 minutes.
Add the brown sugar then continue beating for another 5 minutes to obtain the appearance of a meringue (10 minutes of beating in total).
Add about 1/4 of this white mousse into the melted chocolate, whisking briskly (I use a hand whisk). This makes it possible to combine the two textures to put them at the same temperature and to prevent them from making lumps afterwards.
Then very gently add the rest of the white mousse with a spatula, coating the chocolate so as not to break the mousse.
Pour this chocolate mousse into glasses and refrigerate for at least 1 hour. The longer the mousse stays in the refrigerator, the denser it becomes (mine in the photos spent overnight in the refrigerator).
Whip the very cold coconut cream into whipped cream with the icing sugar. Place a spoonful of whipped cream on each verrine, with crushed chocolate.
This egg-free chocolate mousse keeps much better than the version with egg: up to 4-5 days in the refrigerator.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)