Rich Chocolate Mousse
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.
Can't find what your looking for? Search all of the ActiVeg Network recipes.
Ingredients
- 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)
Method
- 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
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.
About
- Difficulty: Beginners
- Preparation: Advance
- Provides: 8 servings
- Yields: at least 8 ramikins or glasses full
- Vegginess:: Vegan
Type
Timings
- Preparation: 20 minutes
- Total: 20 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
