I love chocolate mousse.
There is something so rich and decadent, yet light and fluffy about it. The key is to use good quality chocolate, and it brings the mousse up a whole new level.
The problem I find with making chocolate mousse from scratch is the recipe either calls for raw eggs or non-dairy whip. Not to start a controversy, but I am not a fan of using either of those options. That’s what I got excited when I saw the recipe below.
This Chai Chocolate Mousse is made with aquafaba (gasp!). I know it sounds crazy but I may just give it a try this week! Will you?
Happy Cooking!
Raquel
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