This delicious recipe uses some of our very own Meringue cookies to create a very decadent take on the traditional Eton mess
Using a combination of chocolate, some chocolate, a bit more chocolate and finally some chickpeas … yep that’s right… you can make yourself a delicious dessert fit for any special occasion.
Using our favourite alternative go to, aquafaba, the chocolate mousse provides an interesting lower calorie alternative to a regular mousse that could be made to go alongside our delicious veggie tagine. The perfect way to get the absolute most out of all your ingredients and rustle up something truly special in the process.
Ingredients
To start drain the liquid from the tin of chickpeas into a mixing bowl. Add the lime juice to help stabilise the aquafaba and begin mixing the liquid using an electric hand whisk.
Eventually you will start to get soft peaks forming, just like if you were making meringues. start to add the xylitol gradually whilst still whisking. After a short while you should have shiny stiff peaks formed.
Next place a heat proof bowl over a pan of boiling water and melt your dark chocolate. Do this gradually so you don’t get any burnt bitter bits stuck to the bowl. Once it has melted remove from the heat and allow to cool slightly.
Once the melted chocolate has cooled slightly add your vanilla extract then gradually fold it into the aquafaba. Use a silicone spatula to do this and do it very gently so as not to collapse the aquafaba mixture too much.
To make up take a tall glass and layer your mousse with 1/2 a pack of Skinny Bakery Meringue cookie pieces. Continue this method for 3 more glasses. Cut the strawberries into halves and use to decorate the tops of your delicious Chocolate Mess. Enjoy x
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