One of my favourite things in the world is dessert. Another of my favourite things in the world is parsley. Yet another is ice cream. Yet another is osso buco. But I digress.
Because one of my favourite things in the world is dessert, I get a small wrinkle every time a dinner party requires me to make a vegan dessert. The restriction of cooking without butter, eggs, milk, or cream tempts me to chop up a pineapple and serve that instead. Actually, thinly sliced pineapple would be very nice caramelised in butter, but… No butter. No butter.
When browsing through vegan dessert cookbooks, I often find recipes that create the structure of the cake otherwise obtained from eggs with exotic ingredients—ingredients not available in Migros or Coop—such as agar-agar, tapioca, or xantan gum. Because I cannot be bothered to go to the specialised vegan shops in the one-hour slot per week they seem to be open, I was quite happy to find a recipe for a vegan chocolate mousse that is composed of soy milk, dark chocolate, and a few other bits and pieces readily available in your favourite supermarket.
I modified the recipe slightly to include the roasted hazelnuts and some Croatian rum (a staple in practically every recipe I make back home), and overall I think this recipe is nice to have on hand.
When the boyfriend tried it, he also got a small wrinkle: “Um… what are you serving this with?” Not a winning recipe for a carnivore, then.
Nevertheless, should you find yourself in the predicament of serving food to vegans and want to avoid the bowl of randomly chopped fruit, I can recommend this recipe.
Recipe (serves 4)
1/2 vanilla pod
100 g of dark chocolate (70% cocoa solids), chopped
300 mL soy cream
50 g sugar
Cinnamon, a pinch
salt, a pinch
1 cL rum (or any other strong booze)
1 pack (9 g) whipped cream stiffener (this is a mixture of glucose and modified starch)
roasted hazelnuts, to serve
- Cut the vanilla pod in half and scrape out the seeds.
- Put the vanilla pod, the seeds, 150 mL of soy cream, the sugar, cinnamon, salt, and rum in a small pan and bring to boil. Remove from heat, remove the vanilla pod, add chocolate, and mix until the chocolate had melted. Allow to cool such that it is lukewarm.
- Whip the rest of the soy cream with the cream stiffener. Fold the soy whipped cream into the chocolate mixture.
- Pour into the serving bowls or glasses, and leave in the fridge for about 6 hours, or over night.
- Sprinkle with roasted hazelnuts before serving.