Dessert week in the tent. They’re not something I make too many of, so was looking forward to the challenge. A roulade was this week’s signature, a marjolaine for technical and mini mousse cakes for the showstopper.
After the disaster of last week’s bake I decided to keep it simple. My go to mousse is the old faithful avocado recipe which always is well received. I enjoy making it for a number of reasons. 1. It’s easy. 2. It’s relatively healthy!! You can find the recipe for the avocado chocolate mousse on my Dairy Free Party post. Seeing as this is a challenge I thought I would try a new mousse recipe and use my ingredient nemesis from last week… aquafaba. It’s another simple recipe so I was hoping for a winner and I must admit it didn’t disappoint. This week’s mummybakesdairyfree does the Great British Bake Off bake is a Vegan Mini Chocolate Mousse Cake. There are a number of aquafaba mousse recipes out there but this is a basic one which you could adapt and alter the flavours depending on your preferences. I used Moo Free Milk Chocolate as it doesn’t contain soya lethicins (hurrah!). I’m planning on making this again with the Moo Free Mint Chocolate bar for a twist! I imagine most solid chocolate bars would work well. For the cake part I used a basic cupcake recipe from the Pure Spread website. I halved the quantities and added a little vanilla. Again this would work well with other flavour additions so it’s worth experimenting!
The mini mousse cakes worked really nicely served with raspberries and little one really enjoyed it. Definitely adding to my dessert repertoire!
Ingredients
Mousse
Aquafaba from 1 400g can of chickpeas
Dairy free chocolate
1/4 tsp cream of tartar
Cake
50g brown sugar
50g dairy free spread (I used Flora Freedom)
88g self raising flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
50ml dairy free milk (I used Oatly)
1/2 tsp vanilla extract
Method
1. Weigh the aquafaba and then weigh out the same amount in dairy free chocolate. Mine was 153g of each.
2. In a bowl over boiling water, gently melt the chocolate. Remove from the heat before fully melted and transfer into a large bowl.
3. In a mixing bowl, use an electric whisk to whisk the aquafaba and cream of tartar together, until you get soft peaks. This takes about 5 minutes.
4. Gently stir in one third of the aquafaba mix into the cooled chocolate, mixing until fully combined. Then in two stages, carefully fold the rest of the aquafaba mixture in.
5. Spoon into serving containers and put on a plate. Pop in the fridge to chill for at least two hours.
6. In a mixing bowl cream together the sugar, vanilla and spread until light and fluffy.
7. Sift together the flour and baking powder, putting to one side. In a jug dissolve the bicarbonate of soda into the milk.
8. Alternate adding the flour and milk to the butter and sugar mixture, stirring until fully combined.
9. Once all mixed in, spread the batter out to 1cm thickness on a lined baking tin/tray. Pop into a preheated oven at 200c for 8-10 minutes.
10. Allow to cool when fully cooked. Then using a spare mousse container, cut out sponge shapes.
11. Top the cold sponge shapes on top of the set mousses and enjoy!
Important bits
Dairy, egg, nut, soya free. Vegan
Makes 6/7 small mousses
Make time 3 hours (including chilling)
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