This plant-based chocolate mousse uses Silk Gel and UltraWhip to replace the eggs and Soy Single for the cream.
- 200g Water
- 10g MSK UltraWhip
- 6g MSK Silk Gel
- 50g Sugar
- 290g Macondo 60% Dark Chocolate
- 100g Alpro Soy Single (not substitutable)
Melt the chocolate and boil the Soy Single. Mix together until smooth.
Put the water, silk gel and UltraWhip into a kitchen aid bowl and whisk until it is at stiff peaks.
Carefully fold the whisked soy milk through the chocolate.
This mousse will pipe beautifully with a bag, or can be set in a mould.
The Soy Single is essential to the texture of the mousse and cannot be substituted.