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Vegan Mousse au Chocolat – That’s How it Works

The delicious mousse au chocolat can be easily transformed into a vegan dessert with a few modifications. In this article, we will tell you which ingredients you need and how best to proceed.

Vegan mousse au chocolat – Here’s how

For the plant-based version of the French dessert, you will need 400 grams of silken tofu, 170 grams of vegan chocolate, 1 packet of vanilla sugar and 1 tablespoon of brown sugar.

  • First place the tofu in a colander and let it drain for about 2 to 3 hours.
  • Now take your vegan chocolate and cut it into small pieces.
  • Then melt the chocolate using a water bath or the microwave.
  • Then add the brown sugar and vanilla sugar to the chocolate and mix well.
  • Using an immersion blender, blend the tofu into a puree. Then add the chocolate mixture and blend until smooth.
  • Then pour the finished mousse au chocolat into small bowls and top with 20 grams of chopped chocolate.
  • Before the dessert is served, you should put it in the fridge for a few hours.

Plant-based recipe: white chocolate mousse

A delicious alternative to the usual recipe is the white mousse au chocolat. To prepare this variant vegan, you need: 400 milliliters vegan cream, 200 grams vegan white chocolate, 3/4 teaspoon vanilla powder, 1/2 teaspoon agar agar and agave syrup.

  • First, put 100 milliliters of the cream in a saucepan.
  • Add the agar agar and stir the cream well.
  • Bring the mixture to a boil and then cook for about 2 minutes.
  • After that, the mixture must cool down.
  • In the meantime, whip up the remaining 300 milliliters of the cream and mix it with the agar-cream mix.
  • Then put the mixture in the fridge.
  • Chop the chocolate and melt it in a water bath or in the microwave.
  • Add the chocolate to the cream mixture and beat again. Also add the vanilla powder and agave syrup, if you like.
  • Finally, place the finished mousse au chocolat in the fridge for a few hours before serving.
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Written by Paul Keller

With over 16 years of professional experience in the Hospitality Industry and a deep understanding of Nutrition, I am able to create and design recipes to suit all clients needs. Having worked with food developers and supply chain/technical professionals, I can analyze food and drink offerings by highlight where opportunities exist for improvement and have the potential to bring nutrition to supermarket shelves and restaurant menus.

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