...this is just the
VEGAN MOUSSELINE AU CHOCOLAT...molded in an oiled 6 cup ring mold...with the
Vegan Crème Chantilly filling the center...
...so see those recipes for the steps (and there are many)...but so totally worth it...and the aquafaba whipped cream is simply amazing...
...so...for this 'recipe'...just lightly oil your ring mold...I used safflower oil...but any light tasting oil will work...
...then turn the mousse into the ring mold...and cover it with waxed paper and refrigerate for 3-4 hours until set...
...the only thing I did differently this time...was to leave off the orange liqueur that none of us liked...and add a splash of lemon juice...suggested by Nonna on the previous Mousse post...Thanks Nonna!...
...then when Julia says to dip the mold into hot water for ONE (1) second ...she means it...the couple of seconds that this was in the water for the photo were definitely too long...so seriously...just dip it in and right back out...
...so if you do that correctly...yours won't look sloppy and drippy like mine did...and as Julia says "Remember, you are alone in the kitchen and nobody can see you." ...
...spoon the Vegan Crème Chantilly into the center of the ring...
...mound it right up...
...and you're ready to serve...
...it looks a little better now...
...we just sliced it like a bundt cake to serve...
...it held it's shape and had a perfect mousse-y texture...
...so very delicious...one of our favorite desserts...
Substitutions:
Aquafaba...garbanzo bean cooking liquid... for the egg whites...
Vegan Egg for the egg yolks...
Vegan Chocolate Chips for the semi-sweet baking chocolate...
Recipe here:
Mastering the Art of French Cooking p. 605
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