DAIRY-FREE CHOCOLATE MOUSSE

• 300 g dark chocolate (minimum 68%)

• 60 g brown sugar

• 180 g soy milk

• 80 g coconut oil or margarine

• 19 g EGG-FREE EGG WHITES

• 161 g water

Instructions:

1. Heat the soy milk almost to boiling and pour it over the chopped chocolate.

2. Add the coconut oil or margarine and mix well (emulsify) until a smooth, shiny mixture is formed.

3. Let the mixture cool to about 35 °C.

4. In a separate bowl, mix the egg-free egg whites with water to rehydrate them.

5. Whip the egg white mixture until stiff peaks form, then gradually add sugar while whipping.

6. Gently fold the egg whites into the chocolate mixture – work slowly to keep the mousse light and airy.

7. Divide into cups and refrigerate for 2–3 hours to allow the mousse to set.

Tip:
Before serving, decorate with berries, grated chocolate, or coconut flakes for a perfect finish. Use quality chocolate for a more flavorful mousse.