Name: Chocolate Berry Mousse
Yield: Serves 14
Ingredients: 22 grams sweet potato flour; 3 wedges or cubes of mousse; 25 grams cocoa powder; 200 grams passion fruit juice; Makes 7 ring molds; 200 grams coconut meat; 23 grams passion fruit juice; 35 grams agave; 10 slices dehydrated strawberries; 1 scoop hazelnut ice cream; 100 grams strawberries, brunoise; 2 tablespoons maple syrup; ⅓ cup agave; 25 grams spinach; 50 grams sorrel; 12 large strawberries, stems removed; ⅓ teaspoon xanthan gum; ⅛ cup lemon juice; ¼ cup ice water; 200 grams strawberries; 60 grams purified water; 3 small mint leaves; 50 grams agave; ⅓ cup hazelnuts; 50 grams blackberries, small dice; 200 grams hazelnuts, toasted; 200 grams cashews, soaked; 1 pinch salt; 400 grams almond milk; 1.5 grams pink salt

Preparation info

Serves
14

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Chocolate Hazelnut Mousse

Makes 7 ring molds
25 grams cocoa powder
160 grams

Method

Chocolate Hazelnut Mousse

Blend the first set of ingredients in a high-speed blender until smooth. In a small mixing bowl, whisk together the sweet potato flour and water, making a slurry. Reduce the blender speed to low and slowly pour in the sweet potato flour slurry. Increase speed and continue blending until the mousse is very hot, about 3 minutes. The