This plant-based chocolate mousse uses Silk Gel and UltraWhip to replace the eggs and Soy Single for the cream.

  • 200g Soy Milk
  • 10g MSK UltraWhip
  • 6g MSK Silk Gel
  • 50g Sugar
  • 250g Macondo 60% Dark Chocolate
  • 100g Alpro Soy Single (not substitutable)

Melt the chocolate and boil the Soy Single. Mix together until smooth.

Put the soy milk, 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.