MARCH FabaMousse and our 1st Cook-By-Skype.. 3/29/17

 Cooking Together on Skype with Two 'mad" Chefs

                                        Chef d'équipe "White Hat" & Sous Chef "Red Head"

We lined up our similar ingredients and came up with totally different results. Go figure!

CHICAGO

OAKLAND

We tried to follow this  Faba-Mousse recipe. 
INGREDIENTS
 

the liquid of 1 can of chickpeas (ca125ml)
100 grams dark chocolate (get a good quality for this) – melted (bain marie)
1 TB  confectioner’s sugar/icing sugar
1 tsp  or +vanilla (or rum or?)
a pinch of salt

adapted from "Mousse au Chocolat with Air Bubbles ! (Chocolate Mousse)"at Mouthwatering Vegan, where we read all the "accolades & caveats" {perhaps the title of our next blog..or post ?}

Fred's first can of chickpeas yielded only 1/4 c of  Aquafaba. 
and neither his trusty egg-beater  
nor his immersion blender whipped it up.

A can of Canneli Beans' Aquafaba was called in to pinch hit.   It also would not whip.
So Chef Fred forged forward anyway,  adding his [double boiler-melted)
 chocolate and vanilla to the frothy mix.

CHICAGO: Double Boiler

OAKLAND Microwave

CHICAGO MOUSSE
It set up in the frig and was delicious.

Chef Red Head's  
can of chickpeas
 yielded 3/4 C Aquafaba 

It whipped up like merengue.


XXX Sugar and vanilla were added. 

 
 Some of this whipped stuff was added to the chocolate 
(melted in microwave), and then returned to the rest of the merengue.

 
the chocolate "seized" and complained, yielding a mousse with hard chocolate slivers (like choc chip ice cream.)
It did not harden in the frig, but stayed air-y and mousse-y.

Delicious 
BUT next time I'll add vanilla and a bit of Aquafaba to the chocolate to temper it, before combining.   

Outakes:

Aquafaba
3 to 5 calories per tablespoon,
(not a significant source of carbs, protein, fat, vitamins, or minerals)

61% carbohydrate
14% water
9% protein
6% lipids