Vegan Chocolate Mousse, Salted Caramel with toasted marshmallow
This dairy, egg, nut,soy and gluten free recipe for Vegan Chocolate Mousse, Salted Caramel with toasted marshmallow pretty much ticks all boxes for me! It has taken a few days of adjusting to get just right but I’m pretty confident you will love it as much as me and my girls 🙂
For this Vegan Chocolate Mousse, Salted Caramel with toasted marshmallow, my strategy was really just to make a plate/glass full of pretty much everything I love in this world! Chocolate and marshmallow are my Winter go-to’s and this is sort of a wee play on toasted marshmallows over the fire, then sandwiched between chocolate biscuits. Instead of chocolate biscuit, I’ve added a chocolate rice crispy crumb, which is one of my birthday party staples…it is super easy, allergy friendly since it’s just dairy free chocolate and rice crispies/bubbles and can be jazzed up with gold and silver sprinkles, aka fairy dust. Any of the components in this recipe would be fine by themselves (the salted caramel would be an awesome ice-cream sauce), but I’ve put them all together to show an allergy-friendly fancy dessert isn’t impossible!
*note: the marshmallow component isn’t vegan as it contains gelatine but you could substitute whipped coconut cream for a colour contrast 🙂
- 3 cups sugar
- 1 1/2 cups water
- 3/4 cup water for the gelatine
- 3 teaspoons gelatine
- vanilla extract
- Line a cake tin with foil, and brush with a small amount of cooking oil.
- Place the gelatine and 3/4 cup water in a bowl and mix quickly. Set aside.
- Put the other water and sugar in a large pot and bring to the boil, whisking to dissolve the sugar. Add the softened gelatine and boil steadily for exactly 15 minutes.
- Take off the heat and let cool for a few minutes.
- Place into a cake mixer bowl then whisk over low speed for 5 minutes, then turn up to high speed. Add the vanilla and whisk until white and very thick.
- Pour into the prepared tin and cool completely.
- Just before serving, place under the grill in the oven (or use a blowtorch if you happen to have one lying around!) until golden brown.
- Using a knife dipped in boiling hot water, slice into small squares.
- 250g chocolate, melted
- 1/2 tin chickpea brine (approx 85g)
- 150g sugar
- 1 tin coconut cream, refrigerated for 1-2 days in advance
- 1/4 cup water
- 1. Tip the watery liquid off the coconut cream (I use this for smoothies) and whip the remaining cream until thick.
- 2. Place the chickpea brine in a cake mixer and start whisking at full speed.
- 3. Put the sugar and water in a pot and bring to the boil quickly. Boil for 2 minutes then tie off the heat and let cool for 2 minutes.
- 4. Slowly pour the hot syrup down the inside of the mixing bowl with the chickpea brine (it should be white and thick by now). Keep whisking until the mix is cool, about 8 minutes.
- 5. Fold the cream and chickpea mix together gently.
- 6. Take one spoonful of the cream mix and fold into the melted chocolate quickly then fold the chocolate mix into the remaining cream mix. (this process stops the chocolate 'seizing)
- 7. Refrigerate until ready to serve.
- *I find it easier to double this recipe, using a whole tin of chickpea brine as my cake mixer doesn't really cope with a small amount.
- * this recipe requires you to refrigerate the coconut cream for at least a day in advance.
- 2 cups rice bubbles/krispies
- 200g dairy free chocolate (I use Whittakers)
- 100 g coconut oil
- 1 T honey (omit this if you don't eat honey or you can substitute sugar)
- Melt the chocolate, coconut oil and honey together then mix in the rice bubbles. Pour into a tin or tray lined with foil or baking paper and cool until set.
- 1 tin coconut condensed milk
- 2 heaped Tablespoons brown sugar
- 1 heaped Tablespoon Golden Syrup
- 1 teaspoon sea salt flakes
- 1. Preheat the oven to 180 degrees Celsius.
- 2. Whisk the first 3 ingredients together then place in an oven dish (I use a glass Pyrex dish).
- 3. Place in the oven and cook until golden brown and thick. I cooked mine for exactly 15 minutes, stirring every 5 minutes, but it is dependent on the oven.
- 4. Stir in a good pinch sea salt, reserving the rest for sprinkling on top of the caramel when serving.
- 5. Cool completely, then refrigerate for several hours.
- This is also nice with nut paste (I use hazelnut) mixed into it if nut allergy is not a problem for you. I mix it in at the end when it's cooling.
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