Vegan Mousse au Chocolat

Vegan Mousse au Chocolat

With Esmeraldas 50% Vegan M!lk

Vegan m!lk

Notes of gianduja and barley malt open as delicately as the blossoms of rare cacao and almond trees growing for this Arriba chocolate. One bar : One tree – each chocolate bar plants one tree Blossoms of Arriba cacao and Guara almond await an insect’s touch. It takes a hundred delicate blossoms to make this bar of chocolate. Your purchase of delicate Esmeraldas 50% maintains such botany in Ecuador’s last cloud forests.  

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Vegan Mousse au Chocolat

  • 2 persons
  • 30 min.

Probably the simplest and most delicious Mousse au Chocolat there is – made without eggs, tofu or any substitute ingredient. It is a soft dreamy mousse that simply melts in your mouth. And a just like  our motto – Climate Positive, Delicious and Vegan!

Ingredients

  • 140 g Original Beans Esmeraldas 50% Vegan M!lk

Preparation

Chocolate mousse

  1. INGREDIENTS:
    240 ml chickpea water (liquid from a can of chickpeas)
    140g Original Beans Esmeraldas 50% Vegan M!Lk
    1-2 tablespoons of sugar (optional)

  2. For the vegan egg whites, whip up the chickpea water briefly. Optional: Add the sugar.
    Continue whipping the vegan egg whites until they becomes fully stiff (if you turn the bowl upside down, the egg whites should not move) Set the vegan egg whites aside.

  3. Chop the Original Beans Esmeraldas 50% Vegan M!Lk into small pieces, melt in a water bath and let the melted chocolate cool down as much as possible.

  4. Carefully fold old in the melted chocolate into the chickpea egg whites.
    Caution: The chocolate should not have cooled down and not stirred in for too long, otherwise the mousse could collapse.

  5. Fill the cream into pretty bowls and place in the refrigerator for at least 3-4 hours or overnight.

Serve

  1. INGREDIENTS:
    1-2 tablespoons of chopped Original Beans Esmeraldas 50% Vegan M!Lk
    1 can of unsweetened coconut milk
    2 tablespoons of maple syrup
    1 teaspoon vanilla extract

  2. Put the coconut milk (still inside can) in the refrigerator overnight.
    Before preparing the coconut whipped cream, place a freezer-safe bowl in the freezer for 10 minutes.

  3. Take coconut milk out of the fridge, turn it upside down and open it with a can opener. The liquid should have separated from the solid coconut fat.

  4. Pour off the liquid and add the coconut fat into the chilled bowl. Add the maple syrup and vanilla extract and whisk with a hand mixer for approx. 4 minutes.

  5. Garnish the Mousse au Chocolat
    immediately with the coconut whipped cream plus some chocolate rasps and serve!
    Enjoy!!!

Esmeraldas 50% Vegan M!lk

Vegan m!lk

Notes of gianduja and barley malt open as delicately as the blossoms of rare cacao and almond trees growing for this Arriba chocolate. One bar : One tree – each chocolate bar plants one tree Blossoms of Arriba cacao and Guara almond await an insect’s touch. It takes a hundred delicate blossoms to make this bar of chocolate. Your purchase of delicate Esmeraldas 50% maintains such botany in Ecuador’s last cloud forests.  

Specifications

Weight
70 g
Cacao percentage
50%
Bean Origin
Esmeraldas, Ecuador
Notes
Price (100g)
€7.07

Ingredients

Cane sugar*, Cacao mass*, Cacao butter*, Almonds*, Almond protein*. *Certified Organic. Gluten-free. GMO-free

Average Nutritional Values

Esmeraldas Vegan M!lk 50%
Nutrition Facts
Per 100g

Energy: 2455kj/591kcal
Fat: 43g
of which saturated fat: 23g
Carbohydrate: 38g
of which sugars: 33g
Dietary Fibre: 8g
Protein: 9g
Salt: 0,0g
Iron: 9mg
Calcium: 174mg

PRESERVE THE CLOUD FOREST HOME OF THE SILKY TREE FROGS

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