Vegan_Food_and_Living_Cookbook_-_Spring_2019

1 Pour the aquafaba into the clean

bowl of a stand mixer fitted with the

whisk attachment (or a large mixing

bowl if using an electric hand whisk).

Add the lemon juice and whisk

vigorously for at least 5 minutes, or

until the mixture forms stiff peaks.

You should be able to turn the bowl

upside down without the mixture

moving. Set aside.

2 Melt the chocolate, 2 tbsp plant milk,

sugar and vanilla in a heatproof bowl

set over a pan of just simmering

water, stirring frequently, so that the

bottom doesn’t start to cook and

become gritty. If the mixture starts

to look fudgy, very thick or grainy,

gradually add more milk, mixing

thoroughly each time, until the mix

is silky smooth. It will be quite thick,

but should be glossy and easy to stir.

Remove from the heat and allow to

cool until just warm to the touch.

3 Using a metal spoon, gently fold the

chocolate mixture into the whisked

aquafaba until incorporated, scraping

up the chocolate from the bottom

of the bowl (it will sink below

the aquafaba). This will take a few

minutes, but be patient and don’t

rush – the mixture will gradually

turn from pale brown to a rich

chocolate brown.

4 Gently pour into a large serving

bowl, or divide between individual

bowls or glasses. Chill for at least

3 hours to firm up.

5 Remove from the fridge about

15 minutes before serving and

decorate with fruit, nuts or toasted

coconut, as desired.

TIP Fold the chocolate mixture

into the whisked aquafaba rather

than stirring it in, to prevent

knocking all the air out and turning

the mixture to liquid.

Chocolate mousse

By Rebecca Seal, Chantal Symons and John Vincent

Serves 4 | Prep 18 mins plus chilling | Cook 10 mins | Calories 296 (per serving)

150ml (²/ 3 cup) aquafaba

(aka the brine from

a can of chickpeas)

1 tsp lemon juice

200g (1½ cups) dairy-free

dark chocolate (minimum

70% cocoa solids), broken

into pieces

30ml (2 tbsp) unsweetened

plant milk, plus an

extra 30-45ml

(2-3 tbsp), if needed

1 tbsp caster sugar

1 tsp vanilla extract

TO DECORATE

fresh seasonal fruit, nuts,

toasted coconut flakes,

or a mixture

Total fat Saturates Salt Sugar Protein

36.3g 12. 5g trace 16.6g 5g

This recipe is taken

from Leon Fast Vegan

by Rebecca Seal,

Chantal Symons

and John Vincent,

photography by

Steven Joyce,

published by Conran

Octopus. (RRP £25.)

Sweet Treats^ RECIPES