330g water (1)
15g vegan mousse gelatine powder
150g water (2)
0.7g xanthan gum
30g sunflower oil
300g dark chocolate
200g Blackberry puree
100g stock syrup
15g Sosa gelcrem cold
Garnish and Assembly:
Roasted cocoa nibs and dark chocolate mixed
This Chocolate and Blackberry Mousse by Henley Bridge will have you in dreamland. It will melt in your mouth and fill your soul!
Serves: 12 mousses
Melt the chocolate to 55c and add the oil. In a pan bring to the boil water (1) and the vegan mousse gelatine.
Pour in stages on to the chocolate and emulsify. In a kitchen aid whisk together the water (2) and potatowhip.
Around halfway through whipping, start to slowly add the sugar and xanthan gum. Once all added whisk for a further 10 minutes on full speed. Fold the meringue, gently into the chocolate mixture and place immediately into desired moulds/tray.
Freeze solid if in silicon mould to ease removal from the mould.
Mix all ingredients together with hand blender and blend until a smooth consistency is reached, leave for 30 minutes to hydrate and blend again.
Garnish and assembly
Once you have made your mousse mixture and placed into your silicone moulds, lightly grind some cocoa nibs and add some tempered chocolate and place on the bottom of your mousse. This will enable you to move them much easier with a base. Freeze silicone mould solid.
Did you enjoy this vegan recipe? Learn about the simple ingredient swaps you can make to ‘veganise’ your existing menu.
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