Chocolate Mousse

Recipe for 4 portions

1. Pour the MEVALIA Lattis/ ProZero, LP Egg Replacer, vanilla bean paste, caster sugar and Vege-Gel into a medium saucepan.
2. Whisk the mixture while cold for 1 minute until fully dissolved.
3. Place over the heat, slowly bring to the boil and simmer for 30 seconds.
4. Remove from heat, add in the MEVALIA Chocotino/ Vitabite and gravy browning, mixing well until fully dissolved.
5. Once cool, transfer to a mixing bowl and whisk with an electric hand mixer until thick and creamy, approximately 5-10 minutes on full power.
6. Divide the mixture between 4 suitable dessert glasses and chill for 2 hours.
7. Once chilled, garnish with the cream and a sprinkle of MEVALIA Chocotino/ Vitabite.

Recipe tips; these desserts are suitable for freezing for up to 2 months, once defrosted use within 2 days. You could also add a few drops of orange extract for a chocolate orange taste or top with fresh wild berries.