Chocolate mousse and ganache cake

5 from 1 vote

Course: Dessert

Servings: 6 people

Author: Luna Linnemann

150 ml soy cream
100 g dark chocolate (65% or more)
1 tbsp maple syrup (optional for a sweeter version or if the chocolate is very dark)

Curl a piece of baking paper in a ball size. Gently fold it out again and fit it into your springform tin (~20 cm in diameter). (Curling the baker paper will make it easier to fit it and let it stay in the springform)
Melt the butter.
Blend the cookies (alternatively, put them in a bag and use your hands to make them into a crumble-like texture). Add the cookie crumble to a bowl and stir the melted vegan butter in. Add the mixture to the springform and press it firmly. Refrigate for at least 30 min.

Whisk the aquafaba. This may take time, so have patience.
Melt the chocolate. Stir in the optional syrup and vanilla. I used a 65 % chocolate for this layer and did not add any syrup. Add salt for a salted chocolate mousse.
Gently fold the aquafaba into the chocolate. The chocolate may become firm again if this step takes too long.
Add this layer to the springform and let it cool for two hours or overnight.

Heat the soy cream on low heat and add the chocolate. Give it a stir until it is completely mixed. Add maple syrup if you would like a sweeter version or if the chocolate you have at hand is very dark. I used a 85 % one, and chose to add syrup.
Once chilled a bit, add this layer to the springform and let it cool in the fridge for at least an hour.

Use whatever topping you fancy. I used strawberries, because I love them with chocolate. Also, I added some vanilla and cacao nibs. And of course a scoop of vegan vanilla ice cream serves this heavy boy very well.