Vegan Chocolate Mousse

Chocolate Sponge

Ingredients

Method

1. Mix together the dry ingredients and separately mix the wet ingredients.

2. Combine the two mixes and put into a lined medium tin and bake for 20-25 minutes or until firm on top

Mousse Layer

Ingredients

50g	Water
20g	Sugar
25g	Montezuma Chocolate
½ Tbls 1 Tbls	Corn Flour (mixed with a bit of water) espresso
½ Tbls	Cocoa Powder
65g	Coconut Cream (blue dragon, chilled for one hour)

Method

1. Put the water, sugar and chocolate together in a pan and simmer until the chocolate has melted

2. Add the Cornflour and cook until it forms a thick cream

3. Add the cocoa powder and espresso, stir well.

4. Leave to cool to room temperature but not until it sets

5. Whisk the coconut until thick and tripled in volume.

6. Put the chocolate mix in a bowl and add ¼ of the cream, stir to loosen the mix, then sieve.

7. Fold in the rest of the cream.

8. Pipe or spoon onto the sponge and place in the fridge to set.

Serve with seasonal fruit puree.