Three plant-based chocolate mousse recipes by Philip Khoury

Rich, creamy or fluffy? The Sydney-born pastry chef has texture top of mind when it comes mousse au chocolat

M

ousse au chocolat is one of the most exquisite ways to enjoy chocolate – so here are three recipes that offer it in different textures and levels of chocolate intensity. Each one works beautifully with dark chocolate containing 65-80% cocoa solids. Blends with no specific origin can be further rounded out with one teaspoon of vanilla paste or the seeds from a vanilla bean.

Once the mousses have been prepared, they can be frozen and gently defrosted in the refrigerator. Top with chocolate shavings, cocoa nibs or a dusting of unsweetened cocoa powder for texture and contrast.

Serves 4–6