Rich Chocolate Mousse Recipe
This is another Tony Bishop-Weston recipe, derived from the same stem as the recipe for soya cream. It is completely delicious and so easy to make.
- Serves: 8 as at least 8 ramikins or glasses full
- Vegan.
- Difficulty: Beginners
- Preparation: Advance
- Preparation: 20 minutes
- Total: 20 minutes
- 1 cup warm (not boiled) sweetened soya milk
- 1 cup sunflower oil
- juice of 1/2 lemon
- 2 tablespoons sugar or apple juice
- 1 teaspoon vanilla essence or powder
- 1 to 2 large bars of dairy-free dark chocolate (such as Lindt Excellence or Green & Black's)
- Blend first three ingredients together thoroughly with a hand blender (not a liquidiser).
- Melt the chocolate either in the microwave or by steaming it in a bowl over some boiling water in a pan. Stir occassionally to melt evenly, and remove from heat as soon as the last bit of chocolate melts.
- Blend the creamy mixture & chocolate thoroughly.
- Pour into ramekins or wine goblets and chill for a few hours
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Notes
The more chocolate you put in the richer and more solid will be the mousse.
You can make this recipe even easier by using a 500ml carton soya dessert/custard, 2 tablespoons of sugar and the same amount of chocolate.
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Last updated by veggiesnow on 2008-03-11 13:52:00 )