This does require time to set, but these vegan mousses are visually impressive and delicious with chocolate flavoured aquafaba and a mixed seed brittle.
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- 200 g dark chocolate (70% cocoa solids), chopped
- 200 ml water from 1 or 2 x 400g tins chickpeas (amounts vary per brand)
- 3 Tbsp. caster sugar
For the seedy brittle
- 100 g caster sugar
- 50 g mixed seeds, we used sunflower, pumpkin, linseed and sesame
- Step 1Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Set aside to cool.
- Step 2Using a handheld electric whisk (don’t attempt by hand!), beat the chickpea water to stiff peaks (be patient – it will take at least 10min). Add the sugar, a little at a time, beating well after each addition, until shiny and meringue-like. Fold this through the cooled chocolate with a large metal spoon, then divide the mixture between 6 glasses or small glass bowls. Chill for at least 1hr (up to 24hr), until set.
- Step 3To serve, make the seedy brittle. Line a baking tray with baking parchment. Mix sugar and 50ml water in a small pan. Stir over low heat until sugar dissolves, then turn up heat to high and bubble until a deep caramel colour (swirl pan rather than stir). Carefully pour on to the prepared baking tray in a thin layer and quickly sprinkle over the seeds. Leave to cool and set before breaking into small pieces.
- Step 4Serve the mousses with the seedy brittle on top.
Get ahead
Make mousses up to a day ahead.
Per serving:
- Calories: 320
- Protein: 4g
- Total fat: 14g
- Saturates: 6g
- Carbs: 45g
- Total sugars: 44g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
