"Heat the 200g of soy milk (unchilled) in a small saucepan over a medium heat until just steaming. Chop the chocolate and place it into a heatproof jug. Pour the hot milk over the chocolate and let it sit for one minute. Blend with a handheld blender, scraping down the sides of the jug if needed, until completely smooth. Add the 250g of chilled soy milk and blend again until glossy and emulsified."
"Mousse au chocolat is one of the most exquisite ways to enjoy chocolate so here are three recipes that offer it in different textures and levels of chocolate intensity. Each one works beautifully with dark chocolate containing 65-80% cocoa solids. Blends with no specific origin can be further rounded out with one teaspoon of vanilla paste or the seeds from a vanilla bean."
Three plant-based chocolate mousse recipes emphasize dark chocolate (65–80% cocoa) and optional vanilla to round out non-origin blends. Finished mousses can be frozen and gently defrosted in the refrigerator. Garnish options include chocolate shavings, cocoa nibs, or unsweetened cocoa powder for texture and contrast. The first recipe makes a rich, truffle-like mousse by blending hot soy milk with chopped dark chocolate into a ganache, chilling at least four hours, then whipping the chilled ganache to aerate before serving. Another recipe uses whipped aquafaba to create a light, airy mousse with a bubbly, melt-in-the-mouth texture.
Read at www.theguardian.com
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