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| Name | Henley Bridge | Vegan chocolate mousse with Samantha Rain |
| Video Uploader | Video From Henley Bridge |
| Upload Date | This Video Uploaded At 10-12-2020 09:45:13 |
| Video Discription | 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 - https://bit.ly/37NGxvv 15g Sosa Vegan mousse gelatin - https://bit.ly/3gndEKu 7.5g Sosa Potatowhip - https://bit.ly/3hClTlr 330g Water (1) 150g Water (2) 100g Caster sugar 0.7g Sosa Xanthan gum - https://bit.ly/2VPtQus 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 bLPnIftnCJQ |
| Category | Education |
| Tags | Henley Bridge | HB Ingredients | Recipe | Chocolate | Chocolate Recipe | Vegan | Vegan Mousse | Vegan Chocolate Mousse | Vegan Dessert | Sosa | Sosa Ingredients |
