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