When you are looking to set the mood we like to emote the senses, smells from an aromatic candle, sound with a soft background tune, feel and texture from luxurious furnishings and sight by candles or soft light.
Let's not forget something to fill our bellies, like a decadent chocolate mousse can help set the tone. A luscious recipe from Swoon Food will surely hit the spot...
Decadent Vegan Chocolate Mousse 2 Ways
Serves: 4-6
Prep time: 15 minutes Chill time: 1 hour
Prep time: 15 minutes Chill time: 1 hour
250g vegan chocolate
225g plant milk
2 Tbsp pure maple syrup (optional)
1 tsp vanilla essence/powder
1 avocado OR 100g aquafaba (chickpea brine) + 1/4 tsp cream of tartar
225g plant milk
2 Tbsp pure maple syrup (optional)
1 tsp vanilla essence/powder
1 avocado OR 100g aquafaba (chickpea brine) + 1/4 tsp cream of tartar
Toppings For Serving
Coconut yoghurt/whipped cream/nice cream
Grated vegan chocolate
Freeze dried fruit
Grated vegan chocolate
Freeze dried fruit
Place milk in a small pan and heat gently until steaming.
While milk is heating, place chocolate in a mixing bowl and break into small pieces.
When milk is steaming pour it over the chocolate pieces and let it stand for 5 minutes so the heat from the milk starts to melt the chocolate.
Use a whisk to stir the chocolate mixture until it comes together into a smooth chocolate ganache. Place in fridge to chill until it reaches room temperature.
If making the avocado version, place the avocado (skin and stone removed) into a high speed blender or food processor. Add the ganache and blend until completely smooth.
If making the aquafaba version, place the aquafaba in a clean grease-free bowl (wipe bowl with a little lemon juice or white vinegar to ensure grease-free). Add the cream of tartar and whisk with an electric mixer until you have stiff peaks. Fold the chocolate ganache mixture into the whisked aquafaba until combined.
Pour the mousse into single serve ramekins and place in the fridge to chill.
To serve, top with a dollop of coconut yoghurt/whipped coconut cream or nice cream. Sprinkle with chopped chocolate and crushed freeze dried berries.
Both types of chocolate mousse will keep in a sealed container in the fridge for up to 3 days.
