Halloween Mulberry Matcha and Chocolate Mousse (Vegan, Gluten-free)

4 servings

Ingredients

(Dark Chocolate & Black Tahini Mousse)

100g Plant based Dark Chocolate - chopped

2 Tbs Carwari Organic Black Tahini

1 Tbs Carwari Organic Yuzu Spread

1 tsp Carwari Organic Rice Vinegar (or Cream of Tartar)

50ml Soy MIlk

80-90ml Aquafaba (Chickpeas cooking liquid0 - from a can of chickpea

(Mulberry Matcha White Chocolate Mousse)

100g Plant based White Chocolate - chopped

2 Tbs Carwari Organic Mulberry Matcha

1 tsp Carwari Organic Rice Vinegar (or Cream of Tartar)

50ml Soy Milk

80-90ml Aquafaba

Method

1. Prepare Dark Chocolate & Black Tahini Mousse. Melt chopped dark chocolate in a water bath.

2. Mix the melted dark chocolate, Black Tahini, Yuzu Spread and soy milk in a food processor for 30 seconds or until the mixture is mixed completely and becomes smooth texture.

3. Whip aquafaba with adding Rice Vinegar (or Cream of Tartar).

4. Fold whipped aquafaba into the dark chocolate mixture with a spatula until the mousse mixture is well combined.

5. Pour the dark chocolate mixture into 4 glasses and fill up halfway and chill them in fridge.

6. Prepare Mulberry Matcha Mousse. Melt chopped white chocolate in a water bath.

7. Mix the melted white chocolate, Mulberry Matcha and soy milk in a food processor for 30 seconds o until the mixture is mixed completely and becomes smooth texture.

8. Whip aquafaba with adding Rice Vinegar (or Cream of Tartar).

9. Fold whipped aquafaba into the white chocolate mixture with a spatula until the mousse mixture is well combined.

10. Take out the glasses of dark chocolate mousse from fridge. Fill Mulberry Matcha Mousse on top of dark chocolate mousse and chill them in fridge again for at least a couple of hours.

11. Decorate the mousse with black sesame brittles when you serve.