Henley Bridge | Vegan chocolate mousse with Samantha Rain

Melt chocolate in the microwave to 55 degrees.

Add sunflower oil to the melted chocolate and set aside.

In a pan, combine water and vegan mousse gelatin, and bring to a boil to activate.

Pour the boiling gelatin solution into the chocolate mixture little by little, blending to emulsify.

Keep the emulsified mixture warm at 45 degrees.

In a KitchenAid mixer, whisk water and potato whip at medium speed.

Weigh out xanthan gum and mix it into the sugar.

After 5 minutes of whisking, slowly add sugar and xanthan gum to the meringue at slow speed.

Increase speed to medium and whisk for an additional 10 minutes until thick and glossy.

Combine the meringue with the chocolate mixture in three stages.

Transfer the combined mixture into a piping bag and fill silicone molds.

Freeze the mousses until completely frozen.

Turn out the mousses and let them defrost before serving.

Equipment Needed

Spice Level:

Dietary