Plant-based almond cocoa mousse

Artisans and Chefs manufacturing

artisans-and-chefs

Mousse

Ingredients

230g Almond Milk
160g Sugar
64g Terra Rossa Cocoa Powder
64g Cocoa Butter
100g Almond Butter
30g De-odorised Coconut Oil

Method

This recipe should be done in a cool environment, about 18C-23C.
Add almond milk, sugar and cocoa powder in a pot and heat up to a light simmer, mixing to dissolve the dry ingredients.
In a stand mixer, with a whip attachment combine the coconut oil, cocoa butter, almond butter and hot almond milk solution. Mix on low until the fats are fully melted.
Turn the speed up on high and keep whipping until the mixture drops to 23C-24C, the mixture will thicken and aerate until it forms a mousse like texture.
Transfer to your serving jar and set in the chiller for at least 30 minutes before serving.
Recommended to consume with dark cherries.

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