Vegan Chocolate Mousse
- 300 g vegan whipping cream
- 200 g dark chocolate
- 100 g Spix Eggless Whites
- 50 g sugar
Step 1: Melt the chocolate to a lukewarm temperature.
Step 2: Whip the cream until a soft peak forms and keep in the fridge.
Step 3: Whisk the Spix Eggless Whites and once foamed add the sugar gradually. Keep whisking until it forms a medium peak meringue.
Step 4: Fold the chocolate into the cream in two parts until uniform.
Step 5: Fold the meringue into the mixture also in two parts until uniform.
Step 6: Spoon or pipe into the desired shape. Cool in the fridge until firm.