I'm pretty sure aquafaba would replaced egg whites but the non-vegan recipe required some egg yolks as well.
Here is the recipe so you can see how they are use.
::: spoiler spoiler
The chocolate is melted using a water bath and left to cool slightly while the aquafaba is whipped. When it is whipped the egg yolks are quickly mixed in the chocolat so it form what looks like a heavy cake batter. The batter is then incorporated in the whipped aquafaba and lets to set at least 6 hours before consumption.
:::
What could I use to replaced the egg yolk? Should I live dangerously and try to simply omit it?
14 Comments
pomegranatefern@sh.itjust.works · 10 pts · 3d
I can't give precise ratios without trying it myself, but I know I've seen vegan mousses that use some whipped silken tofu for body, and I suspect that would work well as a sub here.
Arcanepotato@crazypeople.online · 7 pts · 2d
Seconding the silken tofu for mousse. The yolk is intended to stabilise the airy egg whites, and silken tofu has a similar structure. For some reason the shelf stable boxes are recommended for this and I do find they are better but I can't defend that statement 😅
My normal recipe is just silken tofu, cocoa and sugar so I have no direct experience with using both tofu and aquafava. Please update us if you try it!
pomegranatefern@sh.itjust.works · 3 pts · 2d
The shelf stable boxes are the only place I've ever found firm silken tofu. Silken tofu from the fridge is always very soft, and the refrigerated firm tofu is never silken. I think that's probably the key here.
Arcanepotato@crazypeople.online · 4 pts · 2d
Yes! Thank you, I forgot that it is "silken firm" not just silken. I just grab the box without thinking 😅
BruceLee@sopuli.xyz · 4 pts · 2d
Good idea.
PlantJam@lemmy.world · 4 pts · 3d
I googled a few recipes and most of them use coconut cream, like this one: https://www.connoisseurusveg.com/vegan-chocolate-mousse/
BruceLee@sopuli.xyz · 2 pts · 2d
From my experience non-vegan cream-based mousse won't hold very long. Does whipped coconut cream hold better than dairy cream?
pomegranatefern@sh.itjust.works · 4 pts · 2d
Side note, but in my comparative experience, whipped coconut cream actually keeps better than dairy whipped cream. When I had dairy whipped cream, it would get watery and go flat in the fridge, while whipped coconut cream was actually better after a day in the fridge.
BruceLee@sopuli.xyz · 4 pts · 2d
Thank you for making it clear. I think I might try to replace just the yolks by coconut cream.
PlantJam@lemmy.world · 3 pts · 2d
I haven't tried the recipe myself. Maybe you could use the coconut cream as an egg yolk substitute? Aquafaba is a pretty well known whipped egg white replacement.
BruceLee@sopuli.xyz · 2 pts · 2d
That a good idea
That way I won't have to try a completely different recipe.
naevaTheRat@lemmy.dbzer0.com · 4 pts · 2d
To stabilise foams you can use modernist ingredients like methyl cellulose.
It's useful for e.g. making merange hold stiff peaks until baking hardens it.
Anonymouse@lemmy.world · 3 pts · 2d
I've read somewhere that you can use the liquid from a can of chick peas as egg whites. They will whip into soft peaks. I've never tried it, but would like to.
https://delightfulmomfood.com/how-to-make-aquafaba-vegan-egg-white/
BruceLee@sopuli.xyz · 5 pts · 2d
Yes but that won't replace the egg yolks.