We’ve topped this elegant dessert with raspberries, as they pair so well with chocolate, the tangy fruit cutting through the richness of the dairy-free mousse.
vegan plant butter alternative, plus extra to grease, we used Flora
100g
blanched hazelnuts
2Tbsp.
caster sugar
2Tbsp.
cocoa
FOR THE CHOCOLATE MOUSSE
225g
vegan dark chocolate, finely chopped, plus extra to decorate
150ml
vegan whipping cream alternative, we used Elmlea Plant
125ml
aquafaba, we used Oggs
1/4tsp.
cream of tartar
3Tbsp.
caster sugar
200g
raspberries, to decorate
Directions
Step 1Lightly grease a 20.5cm round springform tin and line the base and sides with baking parchment. Melt vegan butter alternative in a small pan; remove from heat. Whizz hazelnuts, sugar, cocoa and a pinch of salt in a food processor until finely ground. Add melted butter; pulse until mixture clumps together. Empty into lined tin and press to level with the back of a spoon. Chill.
Step 2Make the chocolate mousse. Heat chocolate and cream in a large heatproof bowl set over a pan of barely simmering water, stirring occasionally, until melted and smooth. Set aside to cool to room temperature.
Step 3Meanwhile, put aquafaba and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment and beat on low speed for 1min. Increase speed to medium and beat for 3-4min. Increase speed to high and beat until mixture holds stiff peaks, about 5min. Gradually beat in the sugar, 1tbsp at a time, whisking constantly. Beat back up to thick, glossy peaks – it’s vital the mixture is thick. With a handheld electric whisk, briefly whisk the chocolate mixture until smooth and slightly aerated. Add 1/3 of the aquafaba meringue to the chocolate mixture and fold in with a large metal spoon to loosen, then carefully fold in the remaining meringue (being careful not to knock out the air). Gently pour mixture on to the set base then chill for at least 4hr, or until set firm.
Step 4To serve, remove from tin and carefully peel off baking parchment. Transfer to a cake stand or plate, top with raspberries and grated chocolate and serve in slices.
GET AHEAD:
Prepare to end of step 3 up to 2 days ahead. Once set, cover tin with clingfilm and chill. Complete recipe to serve
Per serving:
Calories: 305
Protein: 4g
Total fat: 21g
Saturates: 9g
Carbs: 24g
Total sugars: 23g
Fibre: 3g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
