A lush dessert with subtle notes of orange and extra chocolate? Our vegan Orange Chocolate Mousse Domes meet all the criteria for a luxurious treat that is a must-try. The chocolatey mousse dome made of aquafaba and iChoc Almond Orange arches on a fluffy cake base. All that’s missing for complete chocolate bliss is a topping of shiny iChoc Classic. Simple to make and easy to prepare thanks to the longer chilling time.
Zutaten
For 4 servings
For the mousse
- 120 ml cooled aquafaba (Chickpea brine from jar / can)
- 100 g iChoc Almond Orange Chocolate
For the cake
- 120 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 120 ml plant milk
- 1 tsp apple cider vinegar
- 60 ml melted coconut oil
- 80 ml maple syrup
For the Ganache
- 200 g iChoc Classic Style Chocolate
- 30 ml rice milk
In addition
- silicone mould with 4 hemispherical moulds, each Ø 7 cm
- square cake tin (20 x 20 cm)
- round biscuit cutter or glass with Ø 7cm
How to make it
1. Melt the Almond Orange Chocolate in a bain-marie until smooth and set aside to cool.
2. Place the aquafaba in a chilled bowl and beat on high speed until stiff peaks form, 5-10 minutes.
3. Pour the cooled melted chocolate into the aquafaba and mix gently with a spatula. Spoon the mousse into 4 hemispherical silicone moulds until they’re 3/4 full, then place in the freezer for 2 hours.
4. Meanwhile for the cake, mix all the wet ingredients in one bowl and all the dry ingredients in a second bowl. Add the wet ingredients to the dry ingredients and mix until a smooth batter is formed.
5. Preheat the oven to 180 °C. Pour the batter into the baking tin and smooth it out. Bake for 10 minutes until a toothpick comes out clean.
6. Allow the cake to cool completely and then cut 4 circles out of the cake with a cookie cutter or glass. Place one cake circle on each filled hemisphere mould and press down lightly. Then put the mould back into the freezer.
7. Now melt the chocolate for the glaze in a bain-marie. Gradually add the rice drink, stirring constantly until the chocolate is creamy.
8. Carefully remove the 4 mousse domes from the mould and place on a baking rack. Pour the glaze evenly over the top and leave to set in the fridge for 2-4 hours.
Thanks a lot for these delicious chocolate domes to Kirsten Kaminski from the blog The Tasty K!