4 -6 small servings
100g Dark Chocolate (70% cocoa) - finely chopped
2 Tablespoon Carwari Organic Hulled Tahini
3 Tablespoon Carwari Organic Yuzu Spread
1/4 cup Soy Milk or plant-based milk (lukewarm)
60ml reduced aquafaba (from 1 can chickpeas, simmered and reduce to half, then let it cool)
1/8 teaspoon Cream of Tartar
6 teaspoons Maple Sugar or other fine sugar
Carwari Organic Yuzu Spread
Grated Dark Chocolate
Add a little bit water in a sauce pan and a heatproof bowl on top. Heat water low and put chopped chocolate in the bowl, stir often and let it melt. Remove the bowl from the heat and continue to stir until melted and smooth. Set the chocolate aside to cool to room temperature.
While the chocolate is cooling, place the aquafaba, cream of tartar and sugar in another bowl and whisk until it forms stiff peaks.
Pulse the melted chocolate, tahini, yuzu spread and in a food processor. Slowly add the lukewarm soy milk and continue pulsing until frothy.
Transfer the chocolate mixture into a large bowl and and 1/4 of the whipped aquafaba and stir gently with a spatula until almost combined. Add next 1/4 of the whipped aquafaba and stir and repeat for the rest.
Pour the mousse into 4-6 small glasses and place it in the fridge for a few hours until set.
Before serving, drop a teaspoon of Yuzu Spread and sprinkle grated dark chocolates.