Yield: 4 servings
|25 grams||Soft light brown sugar; (1oz)|
|400 millilitres||Soya milk; (14floz)|
|1 teaspoon||Vanilla extract|
|\N \N||To decorate: milk free chocolate curls|
|\N \N||; and strawberries|
Mix the cocoa, sugar and cornflour in a saucepan and then gradually blend in the milk.
Bring to the boil over a moderate heat, stirring continuously. Reduce the heat and continue stirring until thickened and smooth.
Remove from the heat, stir in the vanilla extract and pour into 4 individual dishes. Cover with dampened greaseproof paper and allow to cool.
Place in the refrigerator and chill for 2 hours. Decorate with chocolate curls and strawberries.
To make the chocolate curls: Melt dark chocolate in a bowl over a saucepan of simmering water, spread onto a marble slab or laminated plastic surface.
When dry to the touch, push a sharp knife across the surface of the chocolate to lift it into curls.
Converted by MC_Buster.
NOTES : These vegan chocolate mousses are quick and easy to make.Note they require 2 hours chilling time.
Converted by MM_Buster v2.0l.