We saw a lot of chocolate mousse in southern Portugal, which inspired me to include one in this book. This type of vegan mousse has been very popular in recent years, and this is my take on it.
Blend in a food processor until very creamy.
Chill 1 hour before serving. Serve in small cups sprinkled with flaky Maldon sea salt, & a dollop of (nondairy) whipped cream.
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