Lily from Kale & Caramel takes over thefeedfeed Instagram Stories to share her recipe for Vegan Caramel Chocolate Chia Mousse with Cardamom Coconut Whip from her new cookbook Recipes for Body Heart & Table!
- 1/ 2 cup spelled flour
- 2 3/ 4 tablespoons cocoa powder
- 4 tablespoons organic cane sugar
- 1/ 2 teaspoon baking soda
- 1/ 4 teaspoon baking powder
- 1/ 2 cup oat milk, room temperature
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/ 4 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 cup dark chocolate chunks
- 2 cups vegan cream
- 1/ 2 cup dark chocolate chunks
- 1/ 2 cup vegan cream
For the biscuit layer, mix the spelled flour with the cocoa powder, baking powder, baking soda and salt. Add sugar, oat milk, coconut oil and vanilla and mix together. Finally, briefly fold in the apple cider vinegar and immediately pour the mixture into the pre-greased 20cm springform pan. Bake at 180 ° for about 12-15 minutes.
For the mousse layer, melt the chocolate in a water bath. Whip the cream and then add a little more chocolate to the cream for the color gradation.
Let the cake set for about 1 hour in the refrigerator.
For the ganache, grind the chocolate and place in a bowl. Bring the cream to the boil and pour over the chocolate. Let stand for about 2 minutes and then stir. Pour the ganache over the mousse and leave the cake to stand in the refrigerator overnight.
Chocolate Mousse with Cardamom Rose Coco Whip
Copyright © 2017 by Lily Diamond from KALE & CARAMEL: Recipes for Body, Heart, and Table published by Atria Books, a division of Simon & Schuster, Inc. Photos copyright © 2017, Lily Diamond
Makes about 6 servings
For the mousse:
3⁄4 cup chia seeds
1⁄3 cup plus 1 Tbsp cocoa powder
2 pinches sea salt
2 1⁄4 cups (nut) milk of choice
1⁄4 cup plus 1 1⁄2 Tbsp pure maple syrup
1⁄2 tsp pure vanilla extract
1 1⁄2 cups semisweet chocolate chips
1 tsp orange zest
1⁄8 tsp ground cardamom
For the with coco whip:
1 (13.5 oz) can full-fat coconut milk, refrigerated upside down
2 Tbsp confectioners’ sugar
1⁄4 tsp rose water
1⁄4 tsp ground cardamom
1⁄4 cup cacao nibs
1 Tbsp dried edible rose petals (stems and leaves discarded)
For the mousse:
At least 1 hour before serving, combine the chia seeds, cocoa powder, and salt in a large bowl. Whisk to combine. Add your milk of choice, maple syrup and vanilla and continue whisking until all cocoa powder clumps are dissolved and the chia begins to thicken. Cover with plastic wrap and place in the fridge for at least 1 hour, or as long as overnight.
Transfer the thickened chocolate chia pudding to a blender and blend on high until very creamy and smooth. In a double boiler over boiling water, melt the chocolate chips until the chocolate is completely smooth. Add the melted chocolate, orange zest, and cardamom to the blender with the blended chia pudding, and blend on low until all is incorporated. Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender and into a bowl. Refrigerate for 2 to 3 hours, to set.
For the coco whip:
Open the bottom of the can of chilled coconut milk, scoop out the thick coconut cream, and discard the rest of the liquid. In a large bowl, mix the coconut cream with the sugar, rose water and cardamom. Whip with an electric mixer on high until the mixture becomes smooth, light and whippy.
Top the mousse with cardamom rose coco whip and sprinkle with the cacao nibs and rose petals.
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