versatile chocolate mousse recipe

Hydrate the gelatin in cold water.
Lightly melt the chocolate.
Bring the Vegetop to a boil with the vanilla pod and let infuse
for at least 10 minutes.
Add the gelatin to the infusion and pour
over the chocolate, mix with a spatula.
Incorporate the cold Vegetop, cold mascarpone and Amaretto.
Blend with a hand blender.
Cover with plastic wrap and leave to crystallize in the
refrigerator for at least 8 hours.

In desserts: chocolate mousse flavored with Amaretto adds an
elegant aromatic depth, perfect for a main layer or a contrasting
insert with crunchy praline or tart fruit.

In shops: structured verrines where the bitter almond note
enriches the interplay of textures (mousse, Amaretto-soaked
biscuit, fruit), filled choux pastries or modern chocolate tartlets
such as Italian Coffee, available on our website.

In restaurants: chocolate-Amaretto mousse quenelles for
more sophisticated plated desserts, or as a light element to
balance denser compositions.