https://lisagoesvegan.com/zijdezachte-vegan-chocolademousse/
600g plant-based milk
30g caster sugar
300g 75% cocoa dark chocolate, chips or coarsely chopped from a bar
Verbazingwekkend! Werkt echt, bijna niks nodig, wordt helemaal geweldig
Bring half the plant-based milk to a simmer in a medium saucepan, then add the sugar and stir to dissolve. Put the chocolate in a bowl or the jug of a blender. Pour the hot milk over the chocolate, leave it to sit for 30 seconds – this will help to melt the chocolate – then blend until the mixture is well combined and glossy. A blade is essential here (mijn staafmixer) Add the remaining (cold) half of the milk, then blend again. Pour the mixture into a shallow dish.
Chill in the fridge for at least three to four hours; this will create a chocolate cream that can then be whipped and piped or spread, and will later set to a dreamy mousse. The base will appear set, but it will turn liquid again when agitated.
Once the mousse mix is chilled, whisk it to stable peaks, either by hand for about two minutes or using a stand mixer fitted with the whisk attachment. It should be fluffier and lighter in colour than before. Spoon or pipe the mousse into six glasses or a single large glass bowl, and put in the fridge for 30 minutes to set.