Milk-a-like chocolate mousse
165g water (1)
75g water (2)
3.75g Sosa potatowhip
50g caster sugar
0.35g Sosa xanthan gum
15g sunflower oil
Melt the chocolate to 55c and add the oil.
In a pan bring to the boil water (1) and the vegan mousse gelatin.
Pour in stages onto the chocolate and emulsify.
Keep this mixture around 45c.
In a kitchen aid whisk together the water (2) and potatowhip.
Around half way whipping start to slowly add the sugar and xanthan gum, once all added whisk for a further 10 minutes on full speed.
Fold the meringue gently into the chocolate mixture and place immediately into desired moulds/tray and freeze.
Milk-a-like chocolate and pistachio ganache
132g Elmlea plant-based double cream substitute
Bring to the boil the cream, glucose and sorbitol.
Pour onto the chocolate, pralicroc, pistachio paste and cocoa butter and leave for 2 minutes.
Blend this mixture together to create emulsion.
Once emulsified, place the mixture into a piping bag ready for the pastry cases.
Make up the vegan milk-a-like chocolate mousse and place into heart-shaped silicone moulds or rings and freeze.
Next make the vegan milk-a-like chocolate and pistachio ganache and fill the vegan sweet shortcrust pastry case and allow them to set.
Once the heart chocolate mousses are completely frozen, they can be de-moulded and dusted with crimson red cocoa powder.
Place the heart-shaped mousse on top of the ganache and allow to defrost in place.
Before serving add additional pistachio garnishes.