Milk Chocolate Mousse

Making this recipe used to be our favourite lesson on the Plant Academy live courses, as it is such an effective way to showcase the huge variety of flavours in nut and seed milks. This mousse can be eaten like a chocolate pot or used as a dessert topping. You can replace the powders and add melted chocolate if you want it to set and also use it as a frosting Try this recipe with different nut and seed milks to discover your favourite combinations.