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Gourmet Recipes

Plant-Based Chocolate Mousse

Made with Cooking Range Guanaja 70% dark chocolate

An original recipe by l’École Gourmet Valrhona

2 steps

Makes 8 desserts

Preparation time: 30 minutes
Rest time before use: 12 hours

To be done the day before:
GUANAJA 70% soy chocolate mousse
GUANAJA 70% almond chocolate mousse

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 Caster 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.
02

GUANAJA 70% ALMOND CHOCOLATE MOUSSE

300g GUANAJA 70% 
65g Almond drink (1.8% fat)
25g Potato starch
320g Aquafaba (Chickpea water)
50g Caster 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 melted GUANAJA 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.

Assembly and finishing

valrhona.com-recipe-plant-based-chocolate-mousse

Store in the refrigerator overnight before use.