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Chocolate mousse with bionella and tonka bean

Method


Mix the aquafaba (chickpea water) together with the vinegar and the locust bean gum in a bowl with the blender for at least 5 minutes until it`s stiff. In the meantime, heat the bionella in a water bath until it is liquid. Then add the tonka bean. Set the bionella aside and let it cool down a bit.

In time you can let the red wine and maple syrup with cinnamon stick and star anise thicken over medium heat. When the amount has reduced by half, you can take out the star anise and cinnamon stick and add the walnuts. Simmer until all you have left is a thick syrup. Now take care and stir constantly, otherwise the walnuts will burn quickly. Once the syrup is completely overcooked, place the walnuts on a baking paper and allow to cool.

Now carefully pour the slightly cooled bionella with a wooden spoon under the opened chickpea water. Do not stir too quickly otherwise the cream will collapse. Now spread the mousse into small bowls, let cool down and then garnish with the walnuts.

Rapunzel Products


160283 bionella chocolate hazelnut spread, vegan, HAND IN HAND
703455 Chickpeas canned
1460670 Bourbon vanilla sugar with Cristallino, HAND IN HAND
1440995 Locust bean gum
1400025 Maple syrup grade A
1050420 White wine vinegar
2004545 Merlot DOC Venezia
202250 Walnut pieces
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