• Hana, Nirvana Cakery

ROSE CARDAMOM CHOCOLATE MOUSSE (VEGAN & GLUTEN FREE)


With Spring just around the corner we are sharing Hana of Nirvana Cakery's budding love inspired Rose Cardamom Chocolate Mousse Recipe.

It is adapted from Hana's Vegan Chocolate Crème Brûlée which she created using our Amore di Mona couverture chocolat speciale. "I really loved the flavour, texture and the simplicity of the recipe and always wanted to create a different version of it."

This Rose Cardamom Chocolate Mousse is quick to make, rich, chocolatey, sexy, looks beautiful. We hope you love it.

INGREDIENTS

  • 5.3 oz (150 g) Amore di Mona chocolate or dark vegan chocolate

  • 2 1/16 cups (480 ml) gluten free oat cream

  • 2 tbsp maple syrup

  • ½ tsp vanilla extract

  • 5 cardamom pods

  • 1½ tbsp agar flakes

  • 1 tsp rose water

Topping:

  • 1.75 oz (50 g) Amore di Mona couverture chocolat speciale

  • edible dried rose petals

  • fresh rose petals

INSTRUCTIONS

  1. Finely chop dark chocolate and set aside.

  2. Pour oat cream into a small pot, stir in maple syrup, vanilla, cardamom and agar flakes, bring to a boil and leave to simmer for about 10 minutes stirring frequently until the flakes have dissolved.

  3. Take off the heat, remove the cardamom pods and add rose water. Stir in chopped chocolate and mix until completely melted.

  4. Pour evenly into 4 serving glasses and place into a fridge for about 1 hour until set.

  5. In double boiler gently melt the chocolate for the topping.

  6. Place sheet of grease proof baking paper on top of a baking sheet. Using a small spoon make little disks with the melted chocolate and sprinkle with some dried rose petals. You can also use a piping bag with a small nozzle and make small hearts if you like. Place into a freezer to set.

  7. Before serving sprinkle mousse with dried rose petals, add the chocolate disks and fresh rose petals if you like.

  8. Serve and enjoy!

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couverture chocolat speciale

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