Every Saturday and Sunday during the summer, Pierre Herbulot gives you an idea for a recipe to brighten up your taste buds.
Today, vegan chocolate mousse.
Preparation time: 45 min
The ingredients for 4 people :
Mousse :
- 100g of chickpea or paimpol coconut water
- 10g of brown sugar
- 100g of 64% dark chocolate
- 100g of vegetable milk (almond for example)
- 1g of salt
- 1g of tonka bean
Chocolate crunch:
- 1g of fleur de sel
- 50g of unsalted butter
- 35g of brown sugar
- 10g of cocoa powder
- 75g of roasted rice flour
- 50g of 70% dark chocolate
The steps of the recipe:
1.
Start with the mousse by mixing the aquafaba with a mixer and add the brown sugar as for a meringue.
Melt the dark chocolate for a few seconds in the microwave on one side, the vegetable milk on the other.
Pour it over the chocolate.
Mix with a hand blender.
Chill everything in the refrigerator or over an iced bowl of water.
2.
When the milk and chocolate mixture is cold, add ¼ of the whipped aquafaba and mix vigorously.
Add the rest little by little and delicately with a spatula.
3.
Finally add the fleur de sel and the tonka bean. Poach directly in a glass or in a bowl and set aside in the fridge.
4.
For the crisp, mix the butter with the fleur de sel.
5.
Add the brown sugar, cocoa powder and roasted rice flour (just dry dry rice in a saucepan and mix).
6.
Crush the dark chocolate into small pieces and add it to the dough.
7.
Spread the preparation out on a baking sheet and cook there at 170 ° C for 12 minutes.
Crumble it on the foam and it's ready.