1 l. Almond milk, 8 spoons of mascobado sugar, vanilla, 2 spoons of agar agar
for the mousse au chocolat:
150 g of black chocolat 115 g of water
Boil almond milk with vanilla and sugar. Let cool and add agar agar and put on light fire again to boil for 5 minutes. Then pour in small mould and let cool and leave in the fridge for 2 hours.
For the mousse au chocolat:
Dissolve chocolate, put the bowl in iced water, add cold water and work with a mixer until the mousse is done.