Creamy & Thick Vegan chocolate mousse recipe
We are proud and happy to share this indulgent, Aerated Vegan chocolate mousse recipe with you.
To create a consistent uniform recipe that you can create over and over again and achieve the same results we will be utilizing the latest in kitchen product technology; Cream chargers + Whipped cream dispenser.
Traditional Vegan mousse was made by mixing your ingredients with a blender in a bowl. Which takes time and finished results can vary each and every time you attempted to create your vegan chocolate mousse. Utilising N20 + N20 dispenser we can achieve the same fantastic results without the labour and inconsistency.
- 70 g ripe avocado(s)
- 70 g banana(s)
- 30 g hazelnut butter
- 50 g maple syrup
- 15 g cocoa powder
- 280 ml oat milk
- 0.5 × vanilla bean(s)
- 2 × pinch of salt
- 150 g oats
- 50 g honey
Mix the oatmeal, honey and a pinch of salt and spread on a baking sheet lined with baking paper. Roast golden yellow at 190 ° C for about 8-12 minutes.
2. Vegan chocolate mousse
Scrape out the vanilla pod and mix the mark with the remaining ingredients and finely puree it in a blender. Then fill the mixture in your whipped cream dispenser using a Funnel & Sieve, screw on 1 cream charger and shake vigorously. Chill it in the refrigerator for 1-2 hours.
Using the whipped cream dispenser + Chargers emulsifies your ingredients together under pressure instead of beating everything together. Using a product that has a standard sized capacity ensures you will get the same results every time you want to fulfil your vegan chocolate mousse fix rather than have to eyeball the texture as it is mixed.