Vegan 70% Chocolate Mousse & Hazelnut

This vegan mousse recipe has been supplied by Mustapha Rahimi, Head Pastry Chef from Searcy’s.   If you’d like more inspiration from Mustapha you can follow him here:

Facebook: @MustaphaRahimi

Twitter: @mustapha_rahimi

Instagram: @chef_mus_rahimi

Vegan 70% Chocolate Mousse and Hazelnut

Ingredients –

Vegan Meringue

• 241g Water
• 8.3g Pea protein
• 0.5g Xanthan Gum

Chocolate Mousse

• 484g Water
• 2g Pectin
• 1g Guar Gum
• 10g Inulin
• 280g Dark Chocolate
• 150g Vegan Meringue
• 70g Inulin
• 3g Calcium Lactate
• 100g Hazelnut

Cocoa Glacage                                            

• 150g Glucose
• 405g Water
• 150g Caster sugar
• 120g Cocoa Powder
• 10g Pectin X58
• 60g Caster sugar
• 100g Grapeseed Oil

Method for the Meringue

1. Blend all the ingredients together.
2. Whip on medium speed to ensure the stability.
3. You can refrigerate this meringue at 4*C for approximately 7 days.

Method for the Chocolate Mousse

1. Heat the water to 50*C, add the powders and blend with a hand blender.
2. In the saucepan heat to 85*C and pour over the chocolate.
3. Emulsify with a hand blender.
4. Blend the whites with the powders and whip to form creamy and firm texture.
5. Fold the meringue into the chocolate mixture at 40*C.
6. Pipe straight into the desired silicone moulds.
7. Freeze for at least 4 hours, preferably overnight.

For the Hazelnut

1. Roast in the oven at 170*C for 8 minutes.
2. Cool, break them into small pieces then use as a garnish.

Method for the Glacage

1. Heat the glucose, water and sugar to 50*C.
2. Add the powders, mixed together, whisk, then blend to remove any lumps.
3. Whisk constantly to 85*C and pour over the oil and lecithin before emulsifying with hand blender.
4. Cover and refrigerate to set.
5. Use at 35-40*C.

Some of the ingredients can be found in Sosa products and some of them are on Amazon UK.

Allergens in this dish indicated by the Box (es) Marked ‘x’