Vegan Chocolate Mousse Terrine is a great dessert, most often made with cake as the layers but we used our Vegan Brownie as the ‘cake’ layer instead. The mousse is a rich mousse which is egg free. At the weekend we had my adorable cousin and husband over for dinner, we served this with our Vegan Chocolate Mousse and Vegan Whipped Cream on the side – rich and delicious.
You’ll only need thin slices as it’s a very rich dessert, which we love. This dessert is a mix of two of our recipes – our Vegan Brownie, and our Vegan Mousse Cake, and then covered in ganache. I think it would be great made in a spring form pan as well, which makes it a bit easier as you can bake the brownie in the springform pan, and once cooled add the vegan mousse – then sprinkle with some sifted cocoa.
This would also be nice with a thin layer of stewed raspberries over the brownie layer.
Vegan Chocolate Mousse Terrine
- 8 Oz Dark Chocolate (70%cocoa)
- 1/2 Cup Mini Vegan Marshmallows
- 1/3 Cup Vegetable Shortening
- 1/3 Cup Dairy Free Margarine
- 1 1/2 Cups Caster Sugar
- 2 1/4 Cups Plain Flour
- 1 Tsp Baking Powder
- 1/4 Tsp Salt
- 1 Tbsp Vanilla
- 1/3 Cup, plus 4 Tbsp Dairy Free Milk
- 575 Mls Chilled Dairy Free Whipping Cream We use Oatley
- 16 oz Dark Vegan Chocolate
- 1 Tbsp Liquid Glucose
- Preheat your oven to 170°C,340° F and grease a baking sheet
- Start off by grabbing a large bowl and placing it on top of a heavy based pan filled 1/3 with water. Make sure the bowl doesn’t touch the water.
- Into the bowl add the chocolate (broken up into pieces), the margarine, the vegetable fat and marshmallows. The water should be brought up to simmering point. Melt everything slowly over the heat until you’ve a smooth sauce. Whisk if necessary to get rid of any lumps of marshmallows. This can take a good 10 minutes so don’t rush it.
- In a mixing bowl combine the flour, sugar, salt and baking powder. Mix briefly.
- Add in the vanilla, and pour in the sauce from the pan. Mix to incorporate the chocolate sauce and flour – you will have a crumbly, thick looking mix
- Add in the milk in a steady stream until you’ve a gooey mixture
- Pour onto the baking tray, and bake for 20 minutes until a toothpick comes out clean. Allow to cool. Measure your terrine tin, and cut out three layers that fit in the tin.
Make the Vegan Chocolate Mousse
- Now for the vegan chocolate mousse - grab a pot, fill 2/3rds of the way up with water, pop a metal bowl on top of the pan, and add the chocolate. Melt the chocolate slowly in the bowl over low heat.
- Whip the cream until it forms soft peaks
- Whisk the Liquid Glucose into the melted vegan chocolate
- Take a large spoonful of the chocolate and gently mix it with the whipped coconut cream, keep adding the chocolate a bit at a time and mix gently. You will end up with a great combination of dark chocolate and whipped cream.
- Line your terrine tin with grease proof paper - have two long strips of paper that come over the edge of each side of the tin so you can lift the terrine out safely after its chilled. Place a layer of vegan brownie in your terrine tin, and spread a layer of mousse over top, then add another layer of brownie, and spread a layer of mousse over top, and finally top with the final layer of brownie.
- Pop in the fridge for 2 or 3 hours to set.
- Once chilled, lift the terrine onto a wire rack and cover with icing, or chocolate ganache.
- Break 200g of Dark Chocolate and put in a bowl
- Heat 300ml of Dairy Free Cream, with 2 Tbsp of sugar in a pan and bring to a simmer
- Pour the hot cream over the chocolate and whip with a whisk until smooth.
- Allow to cool to room temperature. Using the long pieces of wax proof paper lift the terrine out of the tin and place on a wire rack. From a height, pour the ganache over the terrine and leave to set.
- Serve with vegan whipped cream.
Here are some other chocolate recipes you may want to look at: