Professional Recipes

Milk Chocolate Mousse Coconut & Passion Fruit

Made with Amatika 46%

A recipe by David Vidal

6 steps

Recipe calculated for 12 portions.

Recipe Step by Step

01

MILK CHOCOLATE MOUSSE (PLANT BASED)

260 g AMATIKA MILK CHOCOLATE, MELTED

120 g Oat cream1 Vanilla pod, scraped

120ml Water

15g Potato whip, sosa

30g Sugar

30g Trehalosa

Heat up the oat cream together with the vanilla, take off the heat and emulsify together with themelted chocolate.
Mix together the water and potato whip with a hand blender and place in a foodmixer with a whisk attachment. Mix together the sugar and trehalosa.
Start to whisk the potato whip, incorporating the sugar 3 times to form a stiff meringue.
When the chocolate is 35 degrees celsius, fold in the meringue.
Pipe into moulds and blast freeze.
02

MILK CHOCOLATE FLEXI GANACHE (PLANT BASED)

200 g AMATIKA MILK CHOCOLATE

125 g Oat Cream

20 g Glucose

100 g Water

0.75 g Agar Agar

2 g Iota

Line a 32x18 dish with cling film. In a pot, boil up the oat cream, glucose and water.Add the agar agar and iota.
Cook while whisking for 2 minutes and pour over chocolate.Using a hand blender, mix together until it is emulsified well.
Pour into the dish and place in the fridge to set.
When set, flip ganache over onto a cutting board and cut into thin strips.
03

PASSION FRUIT GEL

250 g Passion Fruit Puree

20g Gelcrem cold (sosa)

50g Icing sugar

Using a hand blender mix all ingredients together in a smooth gel.
Leave to swell for 10 minutes and mix again.
If needed, pass through chinois. Store in a piping bag in the fridge.
04

AMATIKA CREMEUX (PLANT BASED)

140 g AMATIKA MILK CHOCOLATE

220 g Oat Milk

20 g Glucose

8 g Cornflour

In a pot bring the oat milk, glucose and cornflour to 95 degrees to form a thick paste.
Pour over the chocolate and, using a hand blender, mix to a smooth emulsion. Chill until set.
05

AMATIKA SPRAY

200 g AMATIKA MILK CHOCOLATE

200 g Cocoa butter

Mix both ingredients together and spray at a temperature of 40 degrees celsius.
06

COCONUT SORBET

180 ml Water

100 g Sugar

20 g Glucose

1 Vanilla

368 g Coconut cream

20 g Lime juice

In a pot bring everything to the boil. Take off the heat and leave for 30 minutes covered to let the vanilla bean to infuse.
Bring to the heat again and strain through a chinois.
Place in a pacojet canister and freeze for 24 hours or 4 hours in a blast freezer.
When needed, run through the pacojet.

Assembly and finishing

Demould the chocolate mousse and spray with the amatika spray to get the velvet effect.

Place the mousse in the middle of the plate and wrap the flexi ganache around the mould.

Pipe the chocolate cremeux and the passion fruit gel.Add some roasted shredded coconut and diced mango.

Place your chocolate decoration and garnish with atsina cress and oxalis.

Finish with a quenelle of the coconut sorbet.