Ingredients
Makes 6–8 portions
To serve
Method
- Combine the dairy free cream, water and glucose in a saucepan and bring to just under boiling point.
- Remove from the heat and mix in the cocoa powder and the chocolate.
- Whisk to create a smooth mixture. A stick blender would work really well.
- Place mixture into a mixing bowl.
- Cover with clingfilm directly on the surface and refrigerate for 5 hours or overnight.
- To serve, whip the mousse to soft peaks as you would whip cream.
- Half fill serving glasses and crumble a chocolate cookie and create a layer, then top with mousse.
- Decorate with chocolate garnish or shavings.
Recipe by Thomas Schnetzler, Lindt Maȋtre Chocolatier, for Lindt
TIPS:
- Dairy-free thickened cream can be found at many supermarkets. We used the Made With Plants brand (found in Woolworths).
- Glucose syrup is sold in the baking section at supermarkets. Alternatively, agave nectar works as a 1:1 substitution.
