04/12/2016Pastries - Desserts
Breton Shortbread Cookies and Vegan Chocolate Mousse
Servings
4
Ingredients
Cups
- -all-purpose flour 120 (g)
- -sugar 60 (g)
- -baking powder 0.5 (sachet)
- -plant-based margarine 50 (g)
- -soy milk 3 (tbsp)
- -vanilla 1 (clove)
- -flower of salt 1 (pinch)
The mousse
- -soy cream 400 (g)
- -dark chocolate 220 (g)
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Steps
- Prepare the chocolate mousse: Pour the soy cream into a mixing bowl and place it in the freezer for 20 to 30 minutes. Melt the chocolate in the microwave. Whip the cream to make it frothy. Add the chocolate and continue to whisk. Place in the fridge for 2 hours.
- Prepare the Breton shortbread cookies: Preheat the oven to 350°F. In your food processor, add the flour, sugar, baking powder, softened margarine, soy milk, fleur de sel, and vanilla beans. Mix everything together to achieve a smooth dough.
- Divide the dough into 4 parts and evenly distribute it into 4 small pastry rings. Bake for approximately 20 minutes (until the cookies turn a nice golden color). Allow them to cool completely.
- Using a piping bag, make small dots of chocolate mousse on the shortbread cookies.
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Breton Shortbread Cookies and Vegan Chocolate Mousse
For: 4 serv.Difficulty: EasyPreparation: 30 minCooking: 20 minFridge: 2h00
Ingredients
- -all-purpose flour 120 (g)
- -sugar 60 (g)
- -baking powder 0.5 (sachet)
- -plant-based margarine 50 (g)
- -soy milk 3 (tbsp)
- -vanilla 1 (clove)
- -flower of salt 1 (pinch)
The mousse
- -soy cream 400 (g)
- -dark chocolate 220 (g)
Steps
Steps
- Prepare the chocolate mousse: Pour the soy cream into a mixing bowl and place it in the freezer for 20 to 30 minutes. Melt the chocolate in the microwave. Whip the cream to make it frothy. Add the chocolate and continue to whisk. Place in the fridge for 2 hours.
- Prepare the Breton shortbread cookies: Preheat the oven to 350°F. In your food processor, add the flour, sugar, baking powder, softened margarine, soy milk, fleur de sel, and vanilla beans. Mix everything together to achieve a smooth dough.
- Divide the dough into 4 parts and evenly distribute it into 4 small pastry rings. Bake for approximately 20 minutes (until the cookies turn a nice golden color). Allow them to cool completely.
- Using a piping bag, make small dots of chocolate mousse on the shortbread cookies.