Veg Pledge Month and World Vegan Month is almost over and we hope everyone who has taken part has enjoyed tasting some wonderful vegan recipes.
As a little treat, why not try Head Chef Lesley’s favourite vegan dessert, the mouthwatering Dark Chocolate Mousse.
150g of Aquafaba
80g of Caster Sugar
½ tsp Xanthan Gum
150g of Vegan Dark Chocolate
100ml of Coconut Cream
100ml of Oat Cream
Method
Whisk Aquafaba till soft peaks and gradually add sugar until glossy and thick. Add the Xanthan Gum and whisk for a further 2 minutes on high speed in mixer.
Melt chocolate in a bowl over simmering hot water till no lumps and of smooth consistency.
In a saucepan bring Coconut Cream and Oat Cream to the boil and then add to the chocolate whisk well, fold in the meringue gently to the mix being careful not to overmix.
Place in glasses to chill ready to serve
Note Aquafaba is a replacement for egg whites
