Vegan dark chocolate mousse with mango


Belcolade Noir Organic 74 600
Coconut Cream 400
Ambiante 600
Mousse total 1600
Roasted Almonds, crushed 185
Belcolade Noir Organic 74 470
Base total 655
Mango Filling
Topfil Mango 200
Mango Filling total 200
Almond Milk 300
Vinegar 3
Flour, plain 300
Baking Powder 26
Caster sugar 200
Margarine, vegan 150
Sponge total 979
Miroir Glassage Neutre
Cocoa 20
Water 20
Belcolade Noir Organic 74
Glaze total 40

Working Method

  1. Place Belcolade Noir Organic 74 into a bowl and melt over a bain marine.
  2. Heat the coconut cream. Do not allow it to boil.
  3. Stir the heated cream into the melted chocolate to make a ganache.
  4. Semi whip the Ambiante.
  5. Fold small amounts of the Ambiante into the ganache. Use a whisk for the first few additions to achieve a nice emulsification and texture.

  1. Melt dark chocolate over water bath.
  2. Add cool roasted nuts.
  3. Between two sheets roll out the base to a thickness of 3mm.
  4. Refrigerate and allow to set.

Mango filling
  1. Spread Topfil Mango out onto a silicone mat with a thickness of 1cm.
  2. Place in the blast chiller.
  3. Cut desired size and use frozen.

  1. Mix milk and vinegar.
  2. Cream margarine and sugar.
  3. Add dry ingredients, then add the liquid.
  4. Spread the mix out onto a silicone mat and bake at 180 degrees for 20 minutes.

  1. Melt dark chocolate, add warm glaze to chocolate and emulsify.
  2. Mix cocoa powder with water and add to the above.
  3. Warm up to 40 degrees and use a stick blender to smooth out the glaze.

  1. Fill mousse into moulds.
  2. Push mango and sponge inserts into mousse.
  3. Top off with some more mousse if required.
  4. Flatten the top and place into a freezer.

  1. Once completely frozen, demould and glaze with pre-prepared glaze.
  2. Place glazed mousse onto the roasted almond base.
  3. Decorate with roasted quinoa and a small chocolate square.

About this recipe

Complexity level:  


  • Vegan
  • Bavarois & mousses
  • Bio