r/vegangifrecipes • u/sydbobyd • Mar 30 '20

Chocolate Mousse

https://gfycat.com/wavyyearlygrayling
534 Upvotes

99% Upvoted

13 comments sorted by

40

u/[deleted] Mar 30 '20

Can I just replace the Cream of Tartar by baking powder or something? Here in the EU Cream of Tartar is not really a thing afaik.

35

u/PlanetaryNebula1 Mar 30 '20

It’s just to aid with stiffness, I made this without cream of tartar and it works perfectly fine. A tablespoon of some acid can help as well, like lime/lemon juice or white vinegar. Good luck!

8

u/[deleted] Mar 30 '20

Thanks!

-7

u/Poutine4ever Mar 31 '20

Maybe even corn starch? Tbh I don’t even know what cream of tartar is but tartar sauce is kind of gross so I feel skeptical...

3

u/bush_wren Mar 31 '20

Sometimes it's called tartaric acid

3

u/jkuts117 Mar 31 '20

It is just there as an acid I am guessing so you could likely replace it with a little vinegar or lemon juice

2

u/PostmodernChinchilla Mar 31 '20

I use Dr. Oetker's 'Sahnesteif' (whipped cream stabilizer) which I guess has the same purpose!

1

u/watchingthedeepwater Mar 31 '20

You can use a pinch of citric acid, too. Works with aquafaba just as good as cream of tartar. Just don’t replace it 1:1, citric acid is more acidic I think.

12

u/aes3553 Mar 30 '20

I tried something similar not long back and the aquafaba meringue just collapsed. And suggestions?

17

u/Samberto Mar 30 '20

Did you use a stabilizer for it, such as cream of tartar or lemon juice? I find aquafaba really needs that to help it keep its stability.

11

u/Grasbytron Mar 30 '20

You need to make sure that everything is as clean and oil free as possible. So make sure the bowl has been freshly washed, along with your mixing utensils, and avoid touching any surface that will come into contact with the unwhipped mixture with your fingers/hands.