This rich, indulgent vegan mousse is so easy to make, and only requires two ingredients. All you need for this is plant based double cream and chocolate. I used a mix of dairy free milk chocolate with dark chocolate, for a deliciously decadent mousse
Yield; Four large servings Prep Time; 10 minutes (2 hours 10 minutes including refrigeration)
You'll need;
- 150g dairy free chocolate, I used 100g of Moser Roth Vegan Classic Cocoa Bar and 50g of Moser Roth Vegan Dark Chocolate both are available from Aldi
- 220ml plant based double cream, I used Coconut Collab Double Cre&m which is available from Tesco, Sainsbury's and Ocado. I was kindly sent the cream for free (AD/PR sample) but I'm under no obligation to post about it or use it in recipes, and my opinions are my own
Method;
- Start by breaking the chocolate into small pieces and add it into a microwave safe bowl. Pour over half of the cream
- Microwave at half power for one minute, or full power in ten second bursts. Remove the bowl from the microwave and mix well (if you're heating it in ten second bursts, remove it from the microwave and stir it every ten seconds). Once it's fully melted, add in the remaining cream and stir thoroughly
- Pop the mixture in the fridge for a minimum of two hours to chill. After two hours, add it into a large mixing bowl and whisk until it's fluffy and increased in volume. Be careful not to overwhip it
- Spoon the mousse into small bowls/ramekins and refrigerate until you're ready to serve. I topped mine with dairy free squirty cream, fresh fruit and crushed oat biscuits. You can buy dairy free squirty cream from most supermarkets in the UK, it will usually be in the refrigerated free from/vegan section
You can also make these ahead of time. Just prepare them as described above, and then keep them in the fridge for a day or two. Then all you need to do is add any toppings and then serve
As this is such a simple recipe, the ingredients you use will be important. The Coconut Collab plant based double cream works just like the dairy version, and it tastes just like the dairy version too, making ideal for this. Try to use a good quality vegan chocolate, I would definitely recommend using the Moser Roth bars
Creamy Garlic & Mushroom Pasta Sauce
I wanted to give this cream a try in a savoury recipe, as well as a sweet one. So I came up with this quick, tasty pasta dish
Yield; Two servings Cook time; 20 minutes
You'll need;
- One teaspoon of oil
- One small brown onion, minced
- 150g chestnut mushrooms, sliced
- Two cloves of garlic, minced
- Half a teaspoon of both dried tarragon and dried parsley
- 100ml dairy free double cream
- 100ml vegetable stock
- 50g dairy free cheese
- Plenty of black pepper to taste
Method;
- Start by heating the oil in a large frying pan over a medium heat, once it's heated up, add in the onion. Give the onion five minutes to soften
- Next, add in the mushrooms, give them around five minutes to cook before adding in the garlic, herbs, cream, stock and cheese
- Give everything a good mix to fully combine, and season to taste with black pepper. Cook the sauce for another ten minutes or so, until the cheese melts and the sauce thickens. While that's cooking, cook the pasta as per the instructions on the packet
- Once the pasta is cooked, drain it thoroughly and stir it through the sauce. Spoon into dishes and then serve
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