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Strawberry And Almond Panna Cotta
 

Plant Based Chocolate Mousse

An Original Recipe by Ecole Gourmet Valrhona
Category: Cremes and mousses
Difficulty: Medium
To be done the day before:
GUANAJA 70% Soy or Almond chocolate mousse

INGREDIENTS

Preparation time: 30 minutes
Rest time before use: 12 hours
 
300 g GUANAJA 70% chocolate
300 g Soy or Almond milk
185 g Soy cream alternative (15.4% fat)
220 g Aquafaba*
(Chickpea water)
50 g Sugar
*See the nutrition tip section at the end of the recipe.

INSTRUCTIONS

GUANAJA 70% SOY OR ALMOND CHOCOLATE MOUSSE

Melt the GUANAJA 70% chocolate. Heat the soy or almond milk and cream, split them into 3 batches and combine them one by one with the melted GUANAJA 70% chocolate, stirring vigorously with a spatula. Beat the chickpea water until stiff while gradually adding the 50g of sugar. Fold them very gently into the previous mixture. Store in the refrigerator overnight before use.

To be done the day before:
GUANAJA 70% ALMOND CHOCOLATE MOUSSE
 
300 g GUANAJA 70% chocolate
300 g Almond milk
25 g Potato starch
320 g Aquafaba
(Chickpea water)
50 g Caster sugar

INSTRUCTIONS

GUANAJA 70% ALMOND CHOCOLATE MOUSSE

Melt the GUANAJA 70% chocolate. Heat up the almond drink and potato starch flour until it has thickened, then pour in three steps over the melted GUANAJA 70% chocolate. Stir vigorously using a spatula. Beat the chickpea water until stiff while gradually adding 50g of sugar. Fold them very gently into the previous mixture. Store in the refrigerator overnight before use.


Nutrition tip

Aquafaba is the water obtained by cooking chickpeas. It can be used as an egg white alternative. After it is beaten with sugar, this liquid has a whisked texture and white colour, just like egg whites. As a result, it can be used to make meringues, macarons and sponge cakes without using eggs. 100% vegan technique