Vegan Chocolate Mousse Recipe
Ingredients
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150g JULIENNE BRUNO Crematta
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Maldon Salt To Taste
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100g Pistachio Cream
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50g Powdered Sugar
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80g Cocoa Powder
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1 Sheet Puff Pastry
Method
- In the morning or the day before: Mix Crematta with powdered sugar and cocoa powder, and whip it at the highest setting to aerate.
- Now you have two options: 1. Place it in the freezer for 3-4 hours, or 2. Refrigerate it overnight. This mixture works as both a mousse or ice cream.
- Before serving: Let the puff pastry sit at room temperature for about 30-40 minutes to soften. Store-bought puff pastry is often too cold and rigid and crumbles when you try to open it up. Cut it into even squares for the sandwich halves.
Field Notes
Crispy, flaky puff pastry layers, airy Crematta chocolate mousse, and thick pistachio cream that clings like toffee. All brought together with a finishing sprinkle of Maldon salt.
Did you know why chefs add salt to sweets?
It’s more than just a contrast—salt works on a chemical level to suppress bitterness and enhance sweetness, sharpening the flavours. By adding just a pinch, it brings out the complexity of the ingredients, making each bite more balanced and satisfying. It’s a simple touch that can elevate the entire dish.
The possibilities with this sandwich concept are endless. Think strawberry cream and chocolate, passion fruit and lime… the flavours are up to you, and it’s easier to put together than you’d think.
