Divine vegan chocolate dessert with dark chocolate, oat cream, agar, rose water and cardamom.
Special thank you to Amore di Mona for sponsoring this post.
We are entering Valentines week and I have suddenly decided to get all romantic and create some last-minute recipes for you. My inspiration is rose and cardamom and I’ve created two recipes with these ingredients, this lovely Rose Cardamom Chocolate Mousse and Rose Cardamom Chocolate Cheesecake coming in my next post.
This recipe is adapted from my Vegan Chocolate Crème Brûlée that I have also created for Amore di Mona vegan chocolate. I really loved the flavor, texture and the simplicity of the recipe and always wanted to create a different version of it. And now with Valentines Day coming up, it couldn’t be a better time to make a new chocolate dessert.
I’ve used an oat cream in here to keep the recipe coconut-free. If you can’t find it, please use another vegan single cream consistency cream. The agar flakes add that really lovely texture and make it lighter. I’ve made few chocolate disks that I’ve sprinkled with dried rose petals and also piped some chocolate hearts for an extra special touch.
This Rose Cardamom Chocolate Mousse is quick to make, rich, chocolatey, sexy, looks beautiful. I hope you love it!
Rose Cardamom Chocolate Mousse (vegan)
Divine vegan chocolate dessert with dark chocolate, oat cream, agar, rose water and cardamom.
Ingredients
- 5.3-ounce chocolate or dark vegan chocolate (150 grams)
- 2 cups oat cream (480 ml)
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 5 cardamom pods
- 1 1/2 tablespoons agar flakes
- 1 teaspoon rose water
Topping:
- 2 ounces chocolate or dark vegan chocolate (55 grams)
- edible dried rose petals
- fresh rose petals
Instructions
- Finely chop dark chocolate and set aside.
- Pour oat cream into a small pot, stir in maple syrup, vanilla, cardamom and agar flakes, bring to a boil and leave to simmer for about 10 minutes stirring frequently until the flakes have dissolved.
- Take off the heat, remove the cardamom pods and add rose water. Stir in chopped chocolate and mix until completely melted.
- Pour evenly into 4 serving glasses and place into a fridge for about 1 hour until set.
- In double boiler gently melt the chocolate for the topping.
- Place sheet of greaseproof baking paper on top of a baking sheet. Using a small spoon make little disks with the melted chocolate and sprinkle with some dried rose petals. You can also use a piping bag with a small nozzle and make small hearts if you like. Place into a freezer to set.
- Before serving sprinkle mousse with dried rose petals, add the chocolate disks and fresh rose petals if you like.
- Serve and enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 560Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 21mgSodium: 54mgCarbohydrates: 70gFiber: 6gSugar: 37gProtein: 10g
Dear Hana,
Thank you so much for this amazing recipe.
I am rather sensitive to gluten, and uncertain whether I should eat oat cream. Do you have any experience with this? Or would you have suggestions on what I could substitute or partially substitute with?
Many thanks!
Hi Astrid, I would suggest to test it first if you’re able to tolerate oat cream. However you can replace the oat cream with another plant-based cream. Cashew, soya would have similar consistency. If you like to use coconut cream then I would suggest to reduce the chocolate by 1/3 because coconut cream sets solid. Hope this helps :)