Are you cutting back on dairy? Looking for new ways to make old favorites that don’t include animal products? Escoffier Pastry Chef Anne Lanute has the perfect recipe for you. Her home-made chocolate mousse is not only rich and smooth, but completely dairy free!
In addition to being head of online programs for Professional Pastry Arts, Food and Beverage Operations, and General Education at Auguste Escoffier School of Culinary Arts, Chef Anne loves to experiment with ingredients and design her own desserts in her spare time. We hope you enjoy this decadent plant-based treat.
Plant-Based Chocolate Acai Mousse
- 120g Aquafaba
- 200g 70% chocolate
- 20g Acai powder
- 50g Agave
- 5g Lemon juice
Melt chocolate over bain marie. Remove from heat, stir in the acai powder and agave. Allow to cool slightly.
Whip aquafaba to medium peaks. Add in lemon juice and continue to whip until stiff peaks. Gently fold in the chocolate mix. Gently spoon into vessel and allow to chill in the cooler for at least an hour. Garnish with raspberries and cacao nibs.
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