Mousse-au-Chocolate Tarte (vegan, gluten-free) with 9 ingredients

vegan mouse au chocolat tart from 9 ingredients recipe

Mousse-au-Chocolate Tarte (vegan, gluten-free) with 9 ingredients

Vegan and gluten-free mousse-au-chocolate tart made of 3 layers: Chocolate shortbread base, chocolate pudding layer, topped with a wonderfully fluffy mousse made with vegan Aqufaba chocolate mousse and raspberry powder (for a slightly tart note for contrast).

Prep Time 15

Cook Time 50

Total Time 1 5

Servings Piece

Calories 236kcal

Ingredients

FOR THE SHORTCRUST PASTRY BASE:

140 g Gluten free flour mix
7,5 g Cocoa powder
50 g Raw cane sugar
75 g cold Alsan or another vegan margarine cut into thin slices

filling:

250 ml Oat milk or other unsweetened plant milk
30 g Strength
15 g Cocoa powder
12,5 g Raw cane sugar
A pinch of salt
Optional: a pinch of bourbon vanilla powder

FOR THE CHOCOLATE MOUSSE:

125 ml Chickpea water* 1 cup *Strain canned chickpeas and use water. Save chickpeas and make into hummus or curry.
150 g vegan dark chocolate coating (1 ⅛ cups)

AS TOPPING:

Raspberry powder

Metrisch - Tassenangaben

Instructions

Line the bottom of a springform pan (20cm diameter) with baking paper and grease the edges with a little asan.
Place gluten-free flour mix, cocoa powder, raw cane sugar, and alsan in a bowl and work into a dough with your hands. After 2-3 minutes of kneading, the ingredients should all be well mixed and the dough should be compact, but also slightly crumbly (see picture). Press the dough into the springform pan, pull up the edges and chill in the freezer (or refrigerator) for one hour.
140 g Gluten free flour mix, 7,5 g Cocoa powder, 50 g Raw cane sugar, 75 g cold Alsan or another vegan margarine
Preheat the oven to 180 degrees. In a blender, blend the oat milk, starch, cocoa and raw cane sugar until smooth. After one hour, remove the springform pan from the freezer (or refrigerator) and pour in the chocolate milk. Put in the oven at medium heat and bake for about 40 minutes
50 g Raw cane sugar, 250 ml Oat milk or other unsweetened plant milk, 30 g Strength, 15 g Cocoa powder, 12,5 g Raw cane sugar, A pinch of salt, Optional: a pinch of bourbon vanilla powder
Remove shortbread from oven and let cool completely. It is ok if the custard layer is not 100% set, it will combine beautifully with the chocolate mousse.
For the chocolate mousse, melt the chocolate coating in a water bath. Be careful not to let it get too hot. Once the chocolate has melted, set aside and let cool slightly while preparing the chickpea whipped cream (aquafaba).
Now add chickpea water (room temperature) to a mixing bowl and process with a food processor on high speed to make a firm chickpea paste. The dimensions should look like a classic egg whites. A hand mixer will also work, though a food processor is more convenient and faster.
125 ml Chickpea water*
Fold the still liquid couverture into the beaten egg white. Important: Do not add all the chocolate at once, but add 2-3 tablespoons at a time, step by step. Stir in slowly with a whisk, in no case too fast or the measurements will collapse. Work leisurely from the bottom up, incorporating the couverture evenly until everything is well combined.
150 g vegan dark chocolate coating
Pour the chocolate giggle snow mixture onto the completely cooled cake layer and spread evenly. Place in the refrigerator and chill for at least 6 hours, ideally overnight.
Raspberry powder
Remove from the refrigerator and release from the springform pan. Sprinkle with raspberry powder as desired, cut into pieces and enjoy! Keeps in the refrigerator up to 3 days.

Nutrition