DAIRY, CANE SUGAR AND GLUTEN FREE CHOCOLATE MOUSE TIRAMISU
Posted on 20/11/2011

How many would it make: 6 portion

Ingredients list:

SPONGE (tray – 28cm x 18cm slice tin)
125g Vitarium plain flour
3 eggs
100 g light agave syrup
.5cm scrape of fresh vanilla bean

SOY CREAM
400ml soy milk (I use Bonsoy)
2.5 Tablespoons of raw coconut oil
2 Tablespoons of Vitarium plain flour
Fresh vanilla bean to taste

CHOCOLATE MOUSE
250g lactose, cane sugar free dark chocolate (I use Conscious Chocolate, another brand is Loving Earth)
200ml Soy cream
200g egg whites (roughly 5 egg whites)
120g light agave syrup
1 double espresso shot

EXTRA ASSEMBLY INGREDIENTS
2 teaspoons of Raw Cacao – ½ cup of water (2 shots of Frangelico is a nice addition)
Raw Cacao nibs
Smashed hazelnuts


Method:

PART 1: SPONGE

1. Pre-heat oven to 190°C. Simmer agave syrup until a candy thermometer says it’s at “softball” or roughly 6min, DO NOT LET IT COLOUR. Mean while, beat eggs with the vanilla bean until mixed.
2. Add the agave syrup straight from the stove pouring slowly into the eggs while beating in. Continue to beat until pale and resembles whipped cream or raw meringue.
3. Fold through plain flour, just until mixed. Being carful not to mix out any air.
4. Pour into lined cm tin. Cook for 20 min it will brown, don’t worry we cut this off once cooled.


PART 2: SOY CREAM

1. Put raw coconut oil and flour into a pot with a whisk mix on low heat for 30 sec.
2. Add milk while whisking. Continue to whisk on medium heat until thickened to cream consistency.
3. Put into a metal bowl that is in an ice bath and continue to whisk until cold this stops a skin forming on the cream.

PART 3: CHOCOLATE MOUSE

1. Melt chocolate in a metal bowl above boiling water.
2. Simmer agave syrup until a candy thermometer says it’s at “softball” or roughly 6min, DO NOT LET IT COLOUR. While simmering agave, beat egg whites to stiff peaks.
3. Add espresso to the melted chocolate while stirring, it will thicken and looks curdled, this is normal.
4. Take agave straight from the heat and slowly add it to the egg whites while beating. Stop once white, thick and glossy.
5. Fold egg white mixture gently through the chocolate mixture a third at a time trying not to lose the air in the mixture.
6. Finally fold in the soy cream until just combined, again being careful not to mix the air out of the mixture.

This should be finished just before assembly

PART 4: NOW IT IS TIME FOR ASSEMBLY

1. Mix the cacao powder and water. This may need to be stirred before each dip of the sponge pieces.
2. Cut the sponge into appropriate pieces for your mould, removing the coloured top and sides. Roll delicately in the cacao mix, once wet the sponge is very delicate. Place at the bottom of the dish as the first layer.
3. Now cover with a layer of the chocolate mouse, sprinkle some smashed hazelnuts on the mouse and put in the freezer to set just enough so the next layer doesn’t sink roughly 15-20min. Repeat until mould filled or mixtures has run out. Sprinkle hazelnuts, cacao nibs and then sprinkle with cacao powder to finish off the top.



Other tips:

Makes enough for a bowl 15cm in diameter and 10cm deep