Mini chocolate mousses

Yield: 4 servings

Measure Ingredient
3 tablespoons Cocoa
25 grams Soft light brown sugar; (1oz)
3 tablespoons Cornflour
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.

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