These wealthy chocolate mousse cups comprise no sugar however provide a complete lot of satisfying sweetness from monk fruit, a pure plant-based sweetener. Not solely that, however they’re egg free through the use of aquafaba whipped up into fluffy stiffness. The result’s a light-weight, ethereal, and most undoubtedly chocolatey mousse which is paired with the proper associate—ginger and vanilla poached pears.
Working with monk fruit
Monk fruit and erythritol blends are known as cup-for-cup replacements for sugar, that means they are often substituted one for one in recipes. Nevertheless, they’re additionally considerably sweeter than sugar, so chances are you’ll want to regulate the quantities in your personal recipes.
Monk fruit with erythritol additionally tends to crystallize when utilized in syrups. You’ll be able to keep away from this by protecting the ratio of water to sweetener at 2:1 and through the use of a tiny quantity of xanthan gum. It is also essential to keep away from drastic warmth modifications. Let heat syrup cool fully to room temperature earlier than putting within the fridge. To save lots of you time on the day, you’ll be able to poach the pears the night time earlier than and maintain them in syrup within the fridge in a single day. If crystallization does happen, warmth the syrup gently and let it cool at room temperature earlier than continuing.
Â
