I feel that brownies are one of these desserts that can be easily combined with some other sort of dessert/ snack: brownies with ice cream, brownies with pretzels, brownies with fruit compote, cookie brownies…the list goes on. But for the dear chocolate lovers out there, brownies with CHOCOLATE MOUSSE got to be a match made in heaven!
My grandfather LOVES chocolate mousse, or as he prefers to say it the french way-„mousse au chocolat“. If you‘d go to a restaurant with him, you wouldn’t even have to think twice what he‘d pick for dessert 😉
Since today (the 12th of November) marks his birthday, I wanted to make a very special cake for him. And as he loves hazelnuts and is definitely one of these chocolate lovers, I decided to make NOUGAT BROWNIES WITH CHOCOLATE MOUSSE.
About these chocolate mousse brownies
For the base I used pretty much the same recipe as for my fudgy hot chocolate chickpea brownies. The nougaty (is that even a word?) flavour is made by using hazelnutbutter and again you wouldn’t guess that there are chickpeas involved!
Make sure to reserve the chickpea brine also known as aquafaba. We are going to need that for the chocolate mousse part. Now, there are already so many aquafaba-chocolate mousse recipes floating around, however I relied on Saida Badieis tip, to use a 1:1 ratio of the chickpea water and chocolate. Sadia is a nutritionist and runs the blog „PICK UP LIMES“, where she shares everything about living vegan and a happier& more mindful life. She also has a YouTube channel and I can only recommend you to check out both as she seems like such a gentle and calming kind of human!
If you like this recipe, you could also try:
So, the next time you can’t decide what to have for dessert, try these chcoclate mousse brownies. You won’t regret it!
ALL THE BEST
Nougat& chocolate mousse chickpea brownies
Ingredients
- 1 can chickpeas drained 240g
- 100 g maplesyrup
- 80 ml (1/3 cup) almondmilk unsweetened
- 80 g natural hazelnutbutter
- 40 g cacao powder
- 40 g oat flour
- 1 Tbsp ground flaxseeds
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 40 g mix of hazelnuts and chocolate chopped
chocolate mousse*
- 80 ml (1/3 Cup) aquafaba
- 80 g (vegan) nougat chocolate
Instructions
- Preheat the oven to 200C and präpariert a Square shaped brownie Tim or baking a baking form by creasing it and/ or lining with parchment paper. Mix flaxseeds with 3 Tbsp of water and let sit for 10 minutes.
- in a food processor blend chickpeas, hazelknut butter, almond milk, flaxseeds and syruo until smooth. Add flour, cocoa powder, baking soda and baking powder and blend again until well combined. Fold in the nut and chocolate mix.
- Spread the batter out evenly in the prepared form and bake for 20-25 minutes until the top is slightly crisp and crackly. Let cool completely.
chocolate mousse
- Melt the chocolate for the chocolate moussse in a water bath and let cool down a bit. Meanwhile whipe up the aquafaba using a handmixer until stiff peaks form.
- When the chocolate has a cooler temperature (it should not be hot anymore!) carefully fold it into the aquafaba until everything is combined.
- Pour the mixer over your brownies and let sit in the fridge for 4h+, best overnight. Decorate the brownies with flower petals and sprinkle on some sea salt flakes if you like. Enjoy!
