Chocolate mousse cake
Creamy and tender melting. Crunchy biscuit bottom and creamy filling. You don`t need many ingredients for this chocolate mousse cake.
Servings 1 Cake
Ingredients
Cake tin 18 cm ø
ground
- 100 g whole grain biscuits
- 50 g vegan butter melted
filling
- 1 can of coconut milk refrigerated for 24 hours
- 2 tbsp powdered sugar
- 1/4 cup oatmilk
- 100 g dark chocolate chopped
ganache
- 100 g dark chocolate chopped
- 150 ml oat cream or soy cream hot
Instructions
- Lay out the cake pan with baking paper and grease the edges.
ground
- Mix the biscuits in the blender, add butter and mix again. Press into the springform pan and refrigerate for 30 minutes.
filling
- Open the can without shaking it or turning upside down. Carefully spoon out the top layer. Add 2 tbsp of powdered confectioners sugar and oatmilk. Mix with the hand mixer. Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
- Melt the chocolate and stir in the coconut cream.
- Distribute on the biscuit bottom and chill for 3 hours.
ganache
- Heat the oat/soy cream and let the chocolate melt while stirring, allow to cool slightly and then spread the mousse on the chocolate mousse and chill for another 30 minutes.
- Decorate with cocoa nibs or with vanilla frosting or fresh berries.