Gourmet

Plant-Based Chocolate Mousse

Made with Cooking Range Guanaja 70% dark chocolate

An original recipe by l’École Gourmet Valrhona

2 steps

Makes 8 desserts

Preparation time: 30 minutes
Rest time before use: 12 hours

To be done the day before:
GUANAJA 70% soy chocolate mousse
GUANAJA 70% almond chocolate mousse

Recipe Step by Step

GUANAJA 70% SOY CHOCOLATE MOUSSE

300g GUANAJA 70%
65g Soy drink (2.2% fat)
185g Soy cream alternative (15.4% fat)
220g Aquafaba (Chickpea water)
50g Caster sugar

Melt the GUANAJA 70% chocolate.
Heat the soy drink 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.

GUANAJA 70% ALMOND CHOCOLATE MOUSSE

300g GUANAJA 70%
65g Almond drink (1.8% fat)
25g Potato starch
320g Aquafaba (Chickpea water)
50g Caster sugar

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.