Mousse Au Chocolat Vegan Recipe
Fill the raw vegan chocolate mousse into small serving glasses.
Mousse au chocolat vegan recipe. Lightly toast the almond slivers. Place a third. Chill for at least 2 hours until set.
Put the tofu into a blender with the sugar pour in the melted chocolate and whizz until completely smooth. Put the silken tofu vanilla sugar and the melted chocolate in a bowl and beat with the mixer for about 5 minutes. Spoon the mousse into four small glasses alternating with a few raspberries until both are used up.
Purée the ingredients until smooth and creamy. Chill in the refrigerator for at least. Melt the chocolate in a bain marie.
Slowly melt your favorite vegan chocolate over a water bath then let it cool a bit. Place the chickpea water in the bowl of a stand mixer and mix for 5 minutes until light fluffy and. Add a little water to a saucepan and bring to the boil.
Then fold in melted chocolate carefully stir to combine and fill into glasses. Break chocolate into smaller chunks and place into a glass bowl together with the milk. Roughly chop the chocolate and place into a large heatproof bowl over a saucepan of simmering water.
Melt the chocolate in a double boiler hang a small saucepan in a larger saucepan filled with boiling water. Instructions prepare 4 glasses or bowls to serve your mousse and set aside. Cut the avocados in half and remove the pits.