Almond dessert with mousse au chocolat

biancomangiare con mousseFor 12 desserts I’ve used

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.


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