Vegan Chocolate Mousse Recipe - Great British Chefs

Dark chocolate mousse, cocoa nibs, passion fruit and chamomile

Dessert
medium
8
1 hour 30 minutes, plus setting time

PT1H30M

This rich vegan chocolate mousse recipe is served with fragrant chamomile jelly and caramelised cocoa nibs for a stunning dinner party dessert. Fresh passion fruit adds a sweet yet tangy counterpoint to the rich flavours in the dish. This recipe is taken from Planted by Chantelle Nicholson, published by Kyle Books. Images by Nassima Rothacker.

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Ingredients

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Vegan chocolate mousse

150g of aquafaba
80g of caster sugar
1/2 tsp xanthan gum
150g of dark chocolate, minimum 70% cocoa solids, broken into pieces
100ml of coconut cream
100ml of oat cream

Chamomile jelly

2 tbsp of caster sugar
1 lemon, zested and juiced
150ml of water, warm
2 tbsp of chamomile tea flowers
Vege-Gel, 1 sachet

Cacao nibs

40g of caster sugar
1/4 tsp chamomile tea flowers
60g of cacao nibs, toasted

To serve

3 passion fruits, pulp scooped out, to serve

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Electric hand whisk

Start by making the jelly. Put the sugar, lemon zest and juice in a saucepan with 150ml of warm water and bring to the boil. Remove from the heat, add the chamomile tea and leave to infuse for 10 minutes. Strain through a fine sieve into a clean pan and sprinkle the Vege-Gel on top. Leave to sit for 5 minutes then place back on the heat and bring to the boil, continuously whisking. Boil for 3 minutes, then pour through a fine sieve into a clean container. Refrigerate until set

2 tbsp of caster sugar
1 lemon, zested and juiced
150ml of water, warm
2 tbsp of chamomile tea flowers
Vege-Gel, 1 sachet

For the cocoa nibs, put the sugar and chamomile into a small, heavy-based saucepan over a moderately high heat. Gently shake the pan when you see the sugar beginning to melt. Do not stir as this may cause the caramel to crystallise. As it continues to melt, keep shaking and swirling the pan until a deep caramel is formed. Add the cacao nibs and mix well. Remove from the heat and spread, as thinly as possible, on a silicone mat or a baking tray greased with a little oil. Allow to cool, then finely chop

40g of caster sugar
1/4 tsp chamomile tea flowers
60g of cacao nibs, toasted

Meanwhile, whisk the aquafaba in a bowl with an electric whisk, or using a stand mixer, until stiff. Gradually add the sugar, then continue whisking for up to 10 minutes until glossy and thick. Add the xanthan gum and whisk for a further 3 minutes on a high speed

150g of aquafaba
80g of caster sugar
1/2 tsp xanthan gum

While the meringue is whisking, put the chocolate in a medium bowl over a small saucepan half-filled with water. Set the pan over a moderately high heat until the water is gently simmering. Stir the chocolate until it has completely melted and no lumps remain. Put the creams in a small saucepan and bring to the boil. Transfer the bowl of chocolate to the worktop and pour in the hot cream. Whisk well, then gently fold the meringue into the chocolate and spoon into a large bowl. Cover and refrigerate for 20 minutes

150g of dark chocolate, minimum 70% cocoa solids, broken into pieces
100ml of oat cream
100ml of coconut cream

To serve, roughly chop the caramelised cocoa nibs. Scatter on 8 plates, then divide the passion fruit pulp and jelly between the plates. Finish with a large scoop of the chocolate mousse.

3 passion fruits, pulp scooped out, to serve

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Chantelle Nicholson

From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.