I admit that it may sound a little weird to make a chocolate mousse based on lentils. Okay.. It sounds very weird. But it is way more than just possible. The result is totally amazing!!
Thanks to the lentils the mousse has a not very airy, but nevertheless perfect consistency. The other ingredients make it intensely chocolaty with a slight taste of almonds. As you keep it in the fridge, it’s a delicious, sweet and in comparison to other creams or icecreams light refreshement for these hot summer days.
I’ve recently been asked by some of you to give more information regarding the nutritional values of the recipes. This is why I decided to calculate the amount of proteins in this mousse. There are 10 g proteins per portion. So I absolutely recommend the chocolate lovers that take care of their protein intake among you to try out the recipe.
I’m going to show you step by step and with a lot of photos how easy it is :
First, wash the lentils using a sieve.
In a small pot, cook them for 15 minutes with a pinch of salt and 400 ml water. Let them cool.
When cooled, you can add the almond buttter. For this recipe I like to use dark almond butter. Of course, you can also use white almond butter or any other nut butter you like. Afterwards, spread the vanilla on top.
Add the honey and the cocoa powder, too.
Now you can blend all the ingredients. The mousse is ready! Put it in the fridge for a while.
Meanwhile, roast the almonds in a frying pan on low heat until they get a little dark and develop a strong flavour.
Then, crush them in a food processor. If you don’t have one, you can buy ground or split almonds and roast them.
Spread the almond slivers on top oft he mousse before serving. It’s a wonderful addition, but of course you can also enjoy the mousse plainly. I think I prefere it plain, while Prosper loves it with lots of almond slivers.
SCHOKOLADEN-LINSEN-MOUSSE MIT MANDELSPLITTERN
plant-based (vegan), sugar-free, lactose-free, soy-free, gluten-free
Level of difficulty: easy
- 200 g/7 oz yellow or red lentils
- 3 tbsp almond butter
- 1 tsp vanilla (optional)
- 5 tbsp honey (vegan option: agave syrup)
- 25 g/0.9 oz cocoa powder
- 80 g/3 oz almonds (optional)
Place the lentils in a sieve and wash them with water. Then, cook them for 15 min with 400 ml water and a pinch of salt. When cooled, add all the other ingredients except the almonds and blend this mixture. Put the finished mousse in the fridge. Then, roast the almonds in a frying pan on low heat. Crush them using any suitable kitchen utensil. If you want, you can spread them on top of your mousse before serving.
Who has tried it?
Here is the recipe as a PDF:
I wish you some delicious summer days! 🙂
P.S. We would be glad if you share the recipe on social media in case you like it.[icegram messages=”3626″]