in Dessert Recipes

Vegan chocolate mousse

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Ingredients for 2 servings:

  • 150 ml cream substitute, vegan (e.g. Schlagfix)
  • 1 tsp, heaped cream stiffener
  • 80 g dark chocolate, vegan
  • 1 vanilla pod(s), pulp

Instructions

Working time approx. 8 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 8 minutes

without tofu, lactose-free, vegan, without egg

Melt the chocolate in a double boiler. Whisk the cream substitute with the vanilla bean pulp and 1-2 heaped teaspoons of cream stabilizer until stiff peaks form. The chocolate shouldn’t be too hot when thoroughly stirring it in. Then chill. It will be even creamier if you whip the cream again occasionally. Serve with fruit sauce, vanilla sauce, fruit, such as berries. Variations are possible, such as a small shot of liqueur or schnapps.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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