You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Easter
PLANT BASED CHOCOLATE MOUSSE
Made with Guanaja 70%
An original recipe by l'Ecole Gourmet Valrhona
2 stepsMakes 8 desserts
Recipe Step by Step
01
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 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.
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.
02
GUANAJA 70% ALMOND CHOCOLATE MOUSSE
300g GUANAJA 70%
65g Almond drink (1.8% fat)
25g Potato starch
320g Aquafaba(Chickpea water)
50g 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 meltedGUANAJA 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.
Heat up the almond drink and potato starch flour until it has thickened, then pour in three steps over the meltedGUANAJA 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.