Vegan dark chocolate mousse with mango - Puratos

Ingredients

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

Working Method

Mousse

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

Base

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

Mango filling

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

Sponge

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

Glaze

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

Assembly

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

Finishing

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

About this recipe

Complexity level:

Claims

Vegan
Bavarois & mousses
Bio

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