Vegan Praline Mousse Dessert
  • Dairy Free/ Vegan
  • Good to go
  • Quick & easy (production)
A delicious Mexique Dark Chocolate Ganache, hazelnut biscuit and praline mousse dessert. Cacao Barry Mexique dark chocolate pairs beautifully with hazelnut in this light vegan mousse.
A delicious Mexique Dark Chocolate Ganache, hazelnut biscuit and praline mousse dessert. Cacao Barry Mexique dark chocolate pairs beautifully with hazelnut in this light vegan mousse.
Containing: 3 Components

Mexique Dark Chocolate Ganache

Sastojci: Mexique Dark Chocolate Ganache

  • 4.2 oz
    Flora plant cream
  • 0.7 oz
    glucose
  • 0.1 oz
    sea salt

Priprema: Mexique Dark Chocolate Ganache

Place the plant cream, glucose and sea salt together in a saucepan and bring to the boil

Sastojci: Mexique Dark Chocolate Ganache

Priprema: Mexique Dark Chocolate Ganache

Pour over the dark chocolate and emulsify

Sastojci: Mexique Dark Chocolate Ganache

  • 1.2 oz
    Be Better™ (Vegetable butter substitute)*

Priprema: Mexique Dark Chocolate Ganache

Add the be better butter and mix well
Pipe into the ganache into the base of a glass

Hazelnut Biscuit

Sastojci: Hazelnut Biscuit

  • 0.4 oz
    Ground flax seed
  • 1.4 oz
    water

Priprema: Hazelnut Biscuit

Mix the ground flax with the water and leave for 10 minutes

Sastojci: Hazelnut Biscuit

  • 2.6 oz
    Dark brown sugar
  • 4.4 oz
    Be Better™ (Vegetable butter substitute)*

Priprema: Hazelnut Biscuit

Cream together the brown sugar and be better butter

Sastojci: Hazelnut Biscuit

Priprema: Hazelnut Biscuit

Add the flax mix and hazelnut praline to the sugar and mix well

Sastojci: Hazelnut Biscuit

  • 7.9 oz
    plain flour
  • 0.2 oz
    baking powder

Priprema: Hazelnut Biscuit

Mix the flour and baking powder together
Add the flour and baking powder to the mix

Priprema: Hazelnut Biscuit

Stir through the chopped chocolate callets

Roll the dough between two silicon matts to 5mm thick
Place the dough in the fridge for 1-2 hours
Bake at 180c for 12-15 minutes
Cool and cut into small cubes

Praline Mousse

Priprema: Praline Mousse

Warm the nut pastes together to 35c and stir in the cocoa butter

Sastojci: Praline Mousse

  • 8.8 oz
    semi whipped plant cream

Priprema: Praline Mousse

Stir through the semi whipped cream
Pipe the mousse on top of the ganache layer in the glass

Assembly
Place cubes of hazelnut biscuit on top of the praline mousse and decorate with Mona Lisa dark chocolate blossoms

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