Oat Milk Chocolate Mousse
Oat Milk Chocolate Mousse with Pickled Asian Pear, Red and White Currants, Toasted Buckwheat, and Cacao Nibs
- 2 Medium Sauce Pans
- 2 Medium Mixing Bowls
- Stand Mixer or Hand Mixer (optional)
- Piping Bag
- Silicone Mold (optional)
- Parchment Paper
- Gently melt chocolate over water bath (in a saucepan with about 2 inches of water, fit with a heatproof bowl to melt chocolate).
- In another saucepan, heat milk and pour over melted chocolate. Add salt and whisk until homogenous. Whisk in vanilla extract.
- Blend sugar and cream of tartar together, reserve.
- Whisk by hand (or in a stand mixer or a hand mixer) the reduced and chilled aquafaba and cream of tartar.
- Once soft peaks have been reached, “rain/ sprinkle” in sugar with cream of tartar mixture while continuing to whip. Whip aquafaba meringue to glossy firm peaks.
- Gently fold ⅓ of the meringue into the melted and cooled chocolate mixture, leave streaky.
- Pour lightened chocolate mix into meringue bowl (off to the side, not on top of the meringue so as not to deflate the aeration). Gently fold together with a spatula until homogenous but maintaining aeration.
- Pour mousse into piping bag then carefully dispense into silicone molds (avoiding air pockets).
- To Use: Freeze until completely solid. Unmold and place on serving dish. Let come back to fridge temperature when ready to use.
- Wash and dry asian pear. Quarter and core, leaving skin intact.
- Bring to water, vinegar, sugar, and salt to a boil. Then reduce to a simmer.
- Place pear quarters in simmering liquid and place a *cartouche on top. Reduce heat to low.
- Cook the pears to knife-tender with resistance (not mush, needs to be sliceable and hold shape).
- Let pears cool in pickling liquid. Chill until use. Store in refrigerator for up to 2 weeks.
- To use: Remove a pear quarter and slice thinly. Fan and place on top of plaated mousse.
*A cartouche is a parchment paper “lid” that sits flush with the liquid in a pot. Used to trap steam and or submerge a component in the liquid. Helps to reduce evaporation and helps prevent the formation of a skin.
- Place cleaned currants in pot with water and sugar. Heat on medium until sugar has fully dissolved.
- Bring temperature down to a very light simmer and reduce liquid until syrupy (some currants will still have their shape while others have become liquid).
- Add pinch of salt to balance.
- Cool, then press through a fine mesh sieve to “juice” and strain, should become a smooth sauce. Store in fridge for up to 2 weeks.
- Preheat oven to 300°F.
- Evenly spread buckwheat and cacao nibs on a parchment lined sheet pan.
- Bake for 3-5 mins, then shake pan to toss, repeat until fragrant and toasted. Roughly 10-13 minutes.
- Once cooled store in an airtight container for up to 3 months.
- Add a small pool or swoosh of currant sauce to the plate.
- Place unmolded frozen mousse on top of sauce.
- Place sliced and fanned out pickled pears on top of the mousse.
- Garnish with toasted buckwheat and cacao nibs on the plate and a few currants on top of the pears.