Vegan Chocolate Peppermint Mousse
Ingredients
- 1 pot (270ml) plant-based double cream (i used elmlea)
- 2 tsp coconut oil
- 1-2 tbsp cacao powder (to taste)
- 1/2 tsp vanilla extract
- drop culinary grade peppermint extract (to taste)
- large pinch sea salt
- optional: 1-2 tbsp maple syrup, to taste
- method:
Preparation
In a bain marie, gently melt together the coconut oil and chocolate
Whisk smooth, then remove from the heat and set aside
Next, beat your double cream until it reaches stiff peaks
Fold in the chocolate and remaining ingredients, beating once more if needed, then pour into dishes or ramekins and place in the fridge to firm up
