By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
This rich veganchocolate 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.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
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
3
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
4
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
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.
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.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
Dark chocolate mousse, cocoa nibs, passion fruit and chamomile
Comments ()
Dark chocolate mousse, cocoa nibs, passion fruit and chamomile
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?