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Chocolate Mousse ~ Two Ways

Vegan Gluten Free Chocolate Mousse

Late last year we tested out two mousse recipes that we thought looked tasty, but most of all they were both vegan, gluten free and delicious! We were thinking that we would just post one as the *winner* but they were both so good for different reasons that we have to show you both of them!

The first recipe is incredibly fluffy with only three ingredients and the second, also very easy… With also only three ingredients!

 

 

Fluffy Chocolate Mousse

1/2 C Aquafaba (The brine from a chickpea can)
200g Bennetto Intense Dark Chocolate
2Tbsp Maple Syrup

Method
1. Whip the aquafaba until it stays on the beater when lifted up.

2.  Melt the chocolate and stir in maple.

3. Mix 1c of the aquafaba mixture into the melted chocolate.

4. Then pour that chocolate mixture back into the whipped aquafaba and fold gently to combine.

5. Pour into little bowls and chill for at least 2 hours.

6. Top with berries & grated chocolate and enjoy!

Rich dark *easier* Vegan, GF, Chocolate Mousse

Melt 100g Bennetto Intense Dark Chocolate

Add 1C of coyo and 1/2C nut milk and mix to combine.

Pour into little bowls and chilli for at least 2hr!

Top with a dollop of coyo, some grated chocolate and enjoy ūüėÄ

 

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Orange & Chilli Chocolate Tart

Orange & Chilli Chocolate Tart

INGREDIENTS

CRUST INGREDIENTS:

  • 2 cups¬†almond meal
  • 1/4 cup¬†unsweetened cocoa powder
  • 1/4 cup¬†melted¬†coconut oil
  • 3 tablespoons¬†maple syrup
  • 1/2 teaspoon¬†fine sea salt

CHOCOLATE FILLING INGREDIENTS:

  • 1 1/2 cups coconut milk
  • 400g Bennetto Orange & Chilli Chocolate
  • 1 teaspoon¬†vanilla extract
  • 1/4 teaspoon¬†fine sea salt
  • topping: orange zest & grated chocolate

INSTRUCTIONS

  1. To Make The Crust:¬†Preheat oven to 350¬įF.¬† Stir together crust ingredients in a bowl until evenly combined.¬† Press the crust mixture evenly into the bottom of a 22cm¬†tart pan¬†(or pie dish).¬† Bake for 12 minutes, or until it begins to feel dry and firm.¬† Remove from the oven and transfer to a wire rack to cool.
  2. To Make The Chocolate Filling: Meanwhile, as the crust is baking, heat the coconut milk on the stovetop or in the microwave until simmering.  Place the dark chocolate in a bowl, and pour the coconut milk evenly over the top of it.  Wait 30 seconds, then slowly stir together until the chocolate is completely melted and smooth.  Stir in the vanilla extract and salt until combined.
  3. Pour the chocolate filling into the baked crust, and smooth the top with a spoon until it is even.  Refrigerate for at least 2 hours, or until firm.
  4. Serve chilled, sprinkled with flaky sea salt.