This vegan-friendly mousse will be a hit with all your friends. And better yet, if you are in a time crunch, just top each bowl with fresh figs.
INGREDIENTS
- 6 fresh figs, halved lengthways
- 2 Tbsp. caster sugar
- ¼ tsp. ground ginger
For the mousse
- 200 grams dark chocolate (70% cocoa), chopped
- ⅓ cup water
- 2 tsp. vanilla essence
- ½ tsp. ground ginger
- ½ cup aquafaba
- ¾ cup caster sugar
- 1 tsp. cocoa powder
- 2 Tbsp. slivered pistachios
METHOD
PREHEAT oven to 120°C. Line a baking tray with baking paper.
PLACE figs, cut-side up, on the baking tray and sprinkle with sugar and ginger. Bake for 4 hours or until semi-dried. Cool.
For the mousse
PLACE chocolate, water, vanilla and ginger in a heatproof bowl over a pot of simmering water over medium-high heat. Stir occasionally until the chocolate is melted and smooth.
BEAT aquafaba in a bowl for 8 minutes until firm peaks form. Gradually add sugar, beating between each addition, until the sugar is completely dissolved. Beat until thick and glossy. Working quickly, fold one-third of the aquafaba into the chocolate mixture, then fold in remaining aquafaba.
SPOON mousse into glasses, cover and refrigerate for 30 minutes or until set.
SERVE mousse dusted with sifted cocoa powder and topped with semi-dried figs and pistachios.
HANDS-ON TIME: 45 mins | TOTAL TIME: 5 hours 15 mins | SERVES: 4
ALSO SEE STRAWBERRY & COCONUT SHORTBREAD CAKE
