Heavenly Vegan Mexican Chocolate Mousse Cakes

Allergens

Nuts (in the sponge cake)

Ingredients

• 6 Almond sponge cake rounds (store
• bought or homemade) 2 cups Dark chocolate, chopped (dairy
• free) 1 can Full
• fat coconut milk, chilled overnight 1/2 cup Agave syrup 1/4 cup Unsweetened cocoa powder 1 tsp Vanilla extract 1/4 tsp Sea salt 1/2 cup Passion fruit pulp 2 tbsp Agave syrup (for glaze)

Instructions

1. Prepare the almond sponge cake rounds.
2. In a double boiler, gently melt the dark chocolate and agave syrup until smooth and silky. Remove from heat and stir in cocoa powder, vanilla extract, and sea salt.
3. Open the can of chilled coconut milk and scoop out the solid cream, leaving the liquid behind. In a large bowl, whip the cream until soft peaks form, then fold in the chocolate mixture.
4. In a separate bowl, combine passion fruit pulp with 2 tablespoons of agave syrup to create the glaze.
5. To assemble, place an almond sponge cake round on a plate, top with a generous scoop of the chocolate mousse, and smooth out with a spatula. Repeat for all cakes.
6. Pour the passion fruit glaze over each cake, allowing it to drip down the sides.

Chef’s Insight

The key to a perfect chocolate mousse is ensuring it's not overwhipped, resulting in a luscious and silky texture.

Notes

Ensure using a high-quality dark chocolate for the best flavor.