DISHBYRISH.CO.UK
Try this egg free decadent biscoff and chocolate mousse. A buttery cookie base with an airy chocolate mousse, finished with a biscoff glaze.
DISHBYRISH.CO.UK
1) Start by crushing up some biscoff biscuits
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2) Add some melted butter and give it a mix
DISHBYRISH.CO.UK
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
DISHBYRISH.CO.UK
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
DISHBYRISH.CO.UK
DISHBYRISH.CO.UK