Luker 43% Oat Milk Chocolate Mousse
Recipe by: Chef Jimmy MacMillan
|120 g||Luker 43% Oat Milk Chocolate|
|40 g||Maple or Agave Syrup|
|2 g||Vanilla Extract|
|40 g||Plant-based Creamer (we used Oat Milk Creamer)|
|100 g||Aquafaba (unsalted)|
1.) In a bowl over a double boiler, combine chocolate, syrup, vanilla extract, and plant creamer.
2.) Melt to combine. Stir well. Remove from hear. Cool to 95°F (35°C).
3.) In the bowl of a stand mixer with whip attachment, whip Aquafaba* for 8-10 minutes until stiff peaks form.
4.) Gently fold in 10% of Aquafaba meringue into chocolate mixture.
5.) Add the remaining 90% of Aquafaba meringue and fold from the outside of bowl to the inside until completely combined with chocolate mixture.
6.) Chill to set or fill glasses and/or mold then freeze to set.
*Aquafaba used is the strained liquid from chick peas, canned or fresh.