07/08/2014

Cooking in Heels: Vegan Chocolate Mousse






















It goes without saying that my husband is a better cook than me (he's Italian - enough said), but since I went vegan, I've discovered a whole new world of culinary wonder. I'm still a pretty bad cook, but I love dessert more than anything in the world. I also quite like experimenting. So when I saw Jamie Oliver whip up a decadent chocolate mousse in "under five minutes!", I decided that a veganised version, albeit a more time-consuming one, was next on my "let's try it" list.

And I was outright shocked at how easy it is to make. 


First of all, forget about the five minutes. To create a chocolate mousse of the right consistency, time is of the essence. Secondly: no sugar needed, as chocolate already is sweet enough.























What you'll need: dark chocolate (I used Tesco's own-brand 35p one), vegan cream (I used Oatly), a pinch of salt and a dollop of vegan butter.

Firstly, boil some water on the hob. When it's boiling, place a plate or bowl on top of the pot - Jamie said to make sure it doesn't touch the water, I have no idea why but let's do as Jamie says!






















Break the chocolate into pieces and put them into your plate or bowl, adding the cream and the butter. Sprinkle a TINY pinch of salt into the mix (as Jamie says, it makes chocolate "more chocolatey") and wait for all this goodness to melt, stirring occasionally to prevent lumps. 

You may think it looks a bit liquid, but a few hours in the fridge will give it a dreamy mousse texture. Only warning: you may be appalled at the fact that you're using an entire block of chocolate (heavens, the calories!), but it will be nowhere near enough. I ended up with two tiny cups as a result of one block of Tesco chocolate. Use two if you're making mousse for four people or more.

After these steps, all that's left is to pour the mousse into wherever you intend to eat it from (I went for wine glasses), pop those in the fridge and try to resist temptation for a couple of hours.

If you're lucky (and have a flair for all things sweet, like myself), you'd have ended up with a creamy, delicious concoction that, alas, will finish almost before it starts. Note to self: next time, go heavy on the quantities. 

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