Henley Bridge | Vegan chocolate mousse with Samantha Rain

Join Samantha Rain, Henley Bridge’s Development Chef as she shares how to make vegan chocolate mousse. Equipment: Kitchen aid Sauce pan Plastic bowls Induction Spatula Whisk Piping bag Scissors Thermometer Silicon mould Palette knife Microwave Ingredients: 300g 70.5% Dark chocolate - 15g Sosa Vegan mousse gelatin - Sosa Potatowhip - 330g Water (1) 150g Water (2) 100g Caster sugar Sosa Xanthan gum - 30g Sunflower oil Method: • Melt the chocolate to 55c • Add the oil • Add the water (1) and vegan mousse gelatin to a pan and bring to the boil • Pour little by little onto the chocolate and blend to emulsify • Leave the chocolate mixture to the side. Make sure to keep it at 45c • In the kitchen aid whip together the water (2) and the Potatowhip • At halfway slowly start adding the sugar and the Xanthan gum and whip for a further 10 minutes • Fold the meringue delicately into the chocolate mixture at 55c and place immediately into a piping bag • Pipe into a silicon mould of choice • Place into the fridge or freezer to allow to set or freeze solid enough to remove from the mould