Easy
30 min
No bake
8 portions
L'Ecole Valrhona Gourmet presents two recipes for a plant-based chocolate mousse: one with soy drink, and one with almond drink.
Plant-based chocolate mousse recipes
Two original recipes by L'Ecole Valrhona Gourmet
Utensils:
- Spatula
- Electric whisk
Made with the products below :
1. Guanaja 70% soy chocolate plant-based mousse
Ingredients:
- 300g GUANAJA 70% dark chocolate
- 65g Soy drink (2.2% fat)
- 185g Soy cream alternative (15.4% fat)
- 220g Aquafaba (Chickpea water)
- 50g Sugar
Prep time: 30 min
Rest time: overnight (12h minimum)
Steps:
- Melt the GUANAJA 70% dark chocolate.
- Heat the soy drink and cream, split them into 3 batches and combine them one by one with the melted GUANAJA 70% dark 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.
2. Guanaja 70% almond chocolate plant-based mousse
Ingredients:
- 300g GUANAJA 70% dark chocolate
- 65g Almond drink (1.8% fat)
- 25g Potato starch
- 320g Aquafaba(Chickpea water)
- 50g Sugar
Prep time: 30 min
Rest time: overnight (12h minimum)
Steps:
- Melt the GUANAJA 70% dark chocolate.
- Heat up the almond drink and potato starch flour until it has thickened, then pour in three steps over the melted GUANAJA 70% dark 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 color, just like egg whites. As a result, it can be used to make meringues, macarons and sponge cakes without using eggs. It's a 100% vegan technique.
