Spicy Chocolate Mousse with Churro Crumble
- Servings2 to 4
This plant-based mousse contains only three ingredients, but it’ll wow both you and your guests. With the rich, sweet dark chocolate, a dash of cayenne pepper (if you desire!) adds just the perfect hum of heat. For added texture, top this smooth and creamy mousse with a crunchy cinnamon churro crumble.
Easy egg swap
Try using whipped aquafaba in your next cocktail or omelette as a substitute for egg whites.
Spicy Chocolate Mousse with Churro Crumble
- Servings2 to 4
Ingredients
- 1/4 cup (60 mL) cooked and cooled quinoa
- 1/8 tsp (0.5 mL) ground cinnamon
- 1/2 cup (125 mL) good quality dark chocolate
- 1/8 tsp (0.5 mL) cayenne powder
- 1/2 cup (125 mL) aquafaba liquid (liquid found in canned chickpeas)
Nutrition
Per serving:
- calories110
- protein3 g
- fat5 g
- sat. fat3 g
- carbohydrates17 g
- sugars8 g
- fibre1 g
- sodium1 mg
Directions
01
Preheat oven to 350 F (180 C) and line baking sheet with parchment paper.
02
Mix quinoa and cinnamon together and spread out on lined baking tray; bake in preheated oven for 10 to 12 minutes, then set aside.
03
To melt chocolate, place coarsely chopped dark chocolate in top of double boiler over hot, not boiling, water. Melt chocolate, stirring until smooth. Remove top of double boiler from simmering water. Once smooth and melted, add cayenne powder and mix through, tasting for your desired level of spice. Set aside and let cool.
04
In clean mixing bowl, add drained aquafaba liquid. With electric mixer, whisk liquid on high speed until it forms stiff white peaks, approximately 5 minutes.
05
Once chocolate is cooled thoroughly, to avoid graininess, slowly incorporate whipped aquafaba into chocolate, one spoonful at a time, gently folding to combine. Once half the whipped aquafaba is added, combine chocolate mixture with remaining aquafaba. Once combined, divide into 2 to 4 serving containers or jars, and refrigerate for a minimum of 1 hour. Top with churro crumble before serving.
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