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Biscoff and Chocolate Mousse

Try this egg free decadent biscoff and chocolate mousse. A buttery cookie base with an airy chocolate mousse, finished with a biscoff glaze.

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1) Start by crushing up some biscoff biscuits

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2) Add some melted butter and give it a mix

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3) Pop the biscuit base into some ramekins

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4) Drain some chickpeas but KEEP THE LIQUID

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5) This is aquafaba, AKA chickpea water!

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6) Add some cream of tartar to help stabilise

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7) And then whisk up the aquafaba! 

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8) Add the sugar when it looks like this, then whisk

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9) And there we have it. Stiff peaks 

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10) The classic stiff peak test 

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11) Melt some chocolate over a bain marie

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12) Let the melted chocolate cool down

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13) Then add 1/5th of the aquafaba to the chocolate

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14) Gently fold it all together

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15) Then add another 1/5th and repeat

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16) Pour the chocolate mixture into the aquafaba

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17) Keep folding until it's glossy, airy, and creamy

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18) Divide the mousse between the ramekins

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19) Stare at them longingly, and then refrigerate 

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20) Once set pour over some melted biscoff spread

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21) Top with more ground biscuits

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22) And finally some grated chocolate 

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Get the full recipe via the link below!

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