A recipe for chocolate mousse. Photo credit: [source].
In a saucepan, bring the plant-based milk to a boil, gradually add the Tapioca while stirring, and let it cook for 7 minutes while mixing well.
Over low heat, incorporate the chocolate pieces while continuing to mix well. Once the mixture is smooth, turn off the heat and let it cool slightly.
Beat the chickpea juice until it reaches a firm texture.
Gently fold into the mixture. Reserve in the refrigerator for at least 1 hour before serving.
To finish, a tip: Thanks to the tapioca, this mousse can be prepared the day before, and it will remain firm. Use a nut-based plant milk for even more indulgence.
0 servings
6
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