Vegan Chocolate Mousse
A lovely light Vegan Mocha Chocolate Mousse.
Ingredients
- 1/4 cup Caster Sugar You can use Granulated but do make sure it fully dissolves in the coffee
- 6 tbsp Strong Coffee
- 80 g Dark Chocolate At least 70% Chocolate
- 4 tbsp Oatly Cream Or any non dairy cream
- 45 g Orgran Egg Replacer
- 1 tsp Vanilla
- 1 tbsp Corn flour
- 125 ml Cold Water
- 1 tbsp Brown Sugar
- 50 g Sifted Icing Sugar
- 1 cup Chilled Coconut Cream, or Oatly Whipping Cream
Instructions
- Pop the coffee and caster sugar in a pot on a low heat and dissolve the sugar in the coffee. Don't let it boil or it will be bitter
- Fill another pan about a third of the way up with water, and pop a heatproof bowl on top. Bring the water to a low boil and pop the chocolate into the bowl. Melt the chocolate slowly and when completely melted whip in the 4 tbsp of Oatly Cream until smooth. Then mix in the coffee mixture and set to one side.
- Mix together the Orgran and Corn Flour. Set you mixer on high and fit the balloon whisk if you have one.
- Slowly dribble in the cold water into the Orgran and Corn Flour mixture, while you are mixing on high. Mix for 5 minutes. The mixture will fluff up a bit.
- Mix together the icing and brown sugar. Add one tablespoon at a time to the Orgran mixture and continue to mix on high for 5 minutes. Add in the vanilla just before the 5 minutes is up. You should now have a fluffy mixture that looks like meringue.
- Gently fold 1/4 of the chocolate mixture into the egg free meringue. Do not stir, but fold gently so you don't knock the air out. Once the first 1/4 cup is incorporated continue to add the chocolate 1/4 cup at a time until fully combined.
- Now beat the chilled coconut cream, or Oatly Whipping Cream into soft peaks.
- Gently fold the whipped cream into the chocolate mixture until combined. Chill for 4 hours and serve with whipped cream, caramel sauce or berries and sahved chocolate.