Vegan Chocolate Mousse

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Today we are going to share with you a recipe for the most delicious and smoothest Vegan Chocolate Mousse you have ever tasted. We will use high quality ingredients, specialised techniques and some innovative products that will make this dessert unforgettable.

Quality Chocolate: Valrhona Guanaja 70%.

The first step to making an exceptional chocolate mousse is to choose the right chocolate. For this recipe, we have selected Valrhona Guanaja dark chocolate couverture with 70% cocoa. This chocolate is known for its superior quality and intense flavour. It will bring a rich chocolate taste to our mousse, which is essential for the success of the recipe.

Egg white substitute: Potatowhip

The chocolate mousse recipe we are sharing is completely vegan. To achieve the same light and fluffy texture you would get with egg whites, we use an egg white substitute called Potatowhip. This product is versatile and has become a favourite among vegans and people with egg allergies. It provides the necessary stability for our mousse.

Vegan Mousse Gelatine: Vegan Mousse Gelling Agent

To ensure that our mousse has the perfect consistency, we use Vegan Mousse Gelatine. This gelling agent has been specifically formulated for vegan mousses and is ideal for achieving a silky smooth texture. It has a low gelling temperature of 32-40°C and is resistant to freezing. Be sure to add it to the watery part of your recipe for best results.

Vegan Protein Meringue: The Air Magic

One of the secrets to achieving a vegan chocolate mousse with the right texture is to incorporate air into the mixture. For this, we prepare a vegetable protein meringue. This meringue is mixed into the chocolate mixture before gelling occurs. This allows us to work at higher temperatures and ensures that the mousse is light and smooth.

In short, Vegan Chocolate Mousse is a treat that everyone can enjoy, and with the right ingredients and techniques, you can make it exceptional. Remember to choose quality chocolate, use reliable egg white substitutes such as Potatowhip, and use Vegan Mousse Gelatine to achieve the perfect consistency.

Don’t forget to incorporate air with a plant protein meringue for a truly spectacular result – enjoy this decadent dessert and share the joy of vegan cooking!

Vegan Chocolate Mousse

Vegan Chocolate Mousse

Vegan Chocolate Mousse is a treat that everyone can enjoy, and with the right ingredients and techniques, you can make it exceptional. Remember to choose quality chocolate, use reliable egg white substitutes such as Potatowhip, and use Vegan Mousse Gelatine to achieve the perfect consistency.

Ingredients
  

  • 350 g Water (1)
  • 15 g Vegan Mousse Gelatine Sosa
  • 160 g Water (2)
  • 8 g Potatowhip Sosa
  • 100 g Sugar
  • 1 g Flaxfiber Sosa
  • 30 gg Sunflower oil
  • 350 70% Dark chocolate couverture Guanaja Valrhona

Instructions
 

  • Melt the chocolate at 55°C and mix with the sunflower oil until smooth.
    350 70% Dark chocolate couverture, 30 gg Sunflower oil
  • Heat the water (1) with the Vegan Mousse Gelatine to boiling point while stirring. Then pour in the chocolate mixture and emulsify with an electric mixer.
    350 g Water (1), 15 g Vegan Mousse Gelatine
  • In the meantime, mix the water (2) with the Potatowhip and whip with the whipping machine. Halfway through whipping, add the sugar mixed with the Flaxiber.
    160 g Water (2), 8 g Potatowhip, 1 g Flaxfiber, 100 g Sugar
  • Continue whipping for about 10 minutes more. Add the chocolate emulsion at 55ºC to the meringue little by little, mixing at medium speed.
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