Milk Chocolate Mousse
Coconut & Passion Fruit
David Vidal.
Recipe calculated for 12 portions.
PASTRY CHEF
L AHOLM E N HOTE L
MILK CHOCOLATE MOUSSE (PLANT BASED)
260 g AMATIKA MILK CHOCOLATE, Heat up the oat cream together with the vanilla, take off the heat and emulsify together with the
MELTED melted chocolate.
120 g Oat cream Mix together the water and potato whip with a hand blender and place in a food
1 Vanilla pod, scraped
120ml Water
mixer with a whisk attachment.
15g Potato whip, sosa Mix together the sugar and trehalosa.
30g Sugar Start to whisk the potato whip, incorporating the sugar 3 times to form a stiff meringue.
30g Trehalosa When the chocolate is 35 degrees celsius, fold in the meringue.
Pipe into moulds and blast freeze.
MILK CHOCOLATE FLEXI GANACHE (PLANT BASED)
200 g AMATIKA MILK CHOCOLATE Line a 32x18 dish with cling film. In a pot, boil up the oat cream, glucose and water.
125g Oat Cream Add the agar agar and iota.
20g Glucose Cook while whisking for 2 minutes and pour over chocolate.
100g Water
Using a hand blender, mix together until it is emulsified well.
0.75g Agar Agar
2g Iota
Pour into the dish and place in the fridge to set.
When set, flip ganache over onto a cutting board and cut into thin strips.
PASSION FRUIT GEL
250 g Passion Fruit Puree Using a hand blender mix all ingredients together in a smooth gel.
20g Gelcrem cold (sosa) Leave to swell for 10 minutes and mix again.
50g Icing sugar If needed, pass through chinois. Store in a piping bag in the fridge.
AMATIKA CREMEUX (PLANT BASED)
140 g AMATIKA MILK CHOCOLATE In a pot bring the oat milk, glucose and cornflour to 95 degrees to form a thick paste.
220g Oat Milk Pour over the chocolate and, using a hand blender, mix to a smooth emulsion.
20g Glucose Chill until set.
8g Cornflour
AMATIKA SPRAY
200 g AMATIKA MILK CHOCOLATE Mix both ingredients together and spray at a temperature of 40 degrees celsius.
200 g Cocoa butter
COCONUT SORBET
180ml Water In a pot bring everything to the boil.
100g Sugar Take off the heat and leave for 30 minutes covered to let the vanilla bean to infuse.
20g Glucose Bring to the heat again and strain through a chinois.
1 Vanilla Place in a pacojet canister and freeze for 24 hours or 4 hours in a blast freezer.
368g Coconut cream
When needed, run through the pacojet.
20g Lime juice
FINISHING
Demould the chocolate mousse and spray with the amatika spray to get the velvet effect.
Place the mousse in the middle of the plate and wrap the flexi ganache around the mould.
Pipe the chocolate cremeux and the passion fruit gel.
Add some roasted shredded coconut and diced mango.
Place your chocolate decoration and garnish with atsina cress and oxalis.
Finish with a quenelle of the coconut sorbet.
What does this chocolate inspire you?
+ The Chef’s Word + It actually inspires me to try new things and creating new vegan desserts which
were to a certain degree were more limitless before when using milk chocolate
to create plant based desserts.
VALRHONA : Amatika 46% (28074), Cocoa butter (160)
