Salted Chocolate Mousse with Dehydrated Citrus and Rose24 HRS TO HELL & BACK FOX
Ah, chickpeas. The perfect ingredient for…chocolate mousse? This decadent chocolate recipe contains more than one surprise: for one, it’s dairy-, egg-, and gluten-free. The secret ingredient? Aquafaba — the liquid from a can of chickpeas. The starchy water acts as a binder so you can avoid traditional ingredients like eggs and cream. For even more fun culinary surprises, watch the latest episode of Gordon Ramsay’s 24 Hours to Hell and Back, or catch up anytime on FOX NOW.
- Add the aquafaba, lemon juice, and salt to a blender. Blend on medium-high until the aquafaba is frothy and whipped like an egg white. This will take 5 minutes or more.
- Meanwhile, melt the chocolate either in a double boiler or in the microwave.
- When the aquafaba is done whipping, fold in the chocolate and gently stir until combined. Pour the chocolate evenly into four dishes and refrigerate until set (about 4 hours).
- To make the dehydrated citrus, slice any citrus (blood oranges, mandarins, lemons, etc.) into thin pieces and set them on a baking tray. Bake at 200 degrees F for 6 hours.
- Bring the mousse to room temperature prior to serving. Garnish with the dehydrated citrus, rose petals, and flake salt.