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’

 

 

Celery

Crustaceans

Dairy (Milk)

Egg

Fish

Gluten

Lupin

 

 

Molluscs

Mustard

Peanuts

Sesame

Soya 

Sulphites

Tree Nuts

 

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