This recipe does work with vegan white chocolate however it is a lot harder to manage than dark chocolate. If you want to reduce chances of the chocolate seizing, and a firmer result, I’d recommend using dark chocolate and adding 1tbsp caster sugar to the aquafaba when whisked to soft peaks stage. White chocolate will seize and ruin so fast and easy if it comes in contact with any water based liquid (including the steam you are using to melt it with). I liked the idea of a white chocolate mousse but it did take 3 attempts to get it right!! The recipe was originally part of a valentines themed menu along with beetroot hummus and a vegan quiche. This is easy to make the day before you want to eat it so reduces effort of you are having a dinner party or a special meal.
The beautiful edible flowers that make this indulgent menu so appealing visually and add interesting and delicate flavours are from Nurtured in Norfolk.
Serves 4 (or two large portions!)
200g highest quality white chocolate that you can find
240 ml Aquafaba (The chickpea water from 1 can chickpeas)
1 tsp rose water
3 cardamom seeds, ground (a pinch only!)
1 tsp vegetable oil
Edible flowers and petals to decorate
Melt the chocolate in a Bain Marie SLOWLY and with patience!!!
Add the vegetable oil to the melted chocolate and stir. Leave to cool.
Using an electric hand whisk or ideally a stand mixer, whisk the aquafaba to soft peaks. This will probably take at least 5 minutes, maybe even closer to 10. Add the caster sugar, cardamom and rose water.
Mix again until stiff peaks are formed.
GENTLY fold in the white chocolate. I drizzled it in with one hand and folded with the other. If you dump it in together it may seize or collapse the mousse.
Split between glasses you will serve in.
Refrigerate for a couple of hours. Left mine overnight.