Vegan Chocolate Cherry Mousse Cake

Impress your guests this festive season with this chocolate cherry mousse cake that will melt in your mouth. Recipe by Jo Osborne.

Serves 8 | Prep time: 20 mins | Cooking time: 1 hour to chill

INGREDIENTS

  • 1 packet of Arnotts Chocolate Ripple Biscuits (or vegan crunchy chocolate cookies)
  • 1/2 cup ground almonds
  • 1/3 – 1/2 cup vegan margarine, melted
  • 1 tub Tofutti cream ‘cheese’ (or vegan cream cheese of choice)
  • 1 cup vegan cream (sweetened and whippable)
  • 100g/3.2oz plain vegan chocolate
  • 150g/5.3oz fresh cherries – pitted. Extra cherries for decoration
  • Icing sugar for dusting (optional)
  • You will need a 20cm loose bottom (or springform) cake tin

METHOD

  1. Crush biscuits/cookies until they resemble breadcrumbs. This is easiest in a food processor, but you could place in a strong plastic bag and bash with a rolling pin or heavy pan. Ensure there are no large lumps leftover. Stir in the ground almonds and 1/3 cup melted margarine. If the mixture is a little dry then add a little more.
  2. Press the biscuit mixture into the bottom and sides of the cake tin. Place in the fridge to chill.
  3. Melt the plain vegan chocolate (I do this in a microwave or use a bain-marie) and then leave to cool for a minute while you prepare the rest of the filling.
  4. Place the cream into a large bowl and whip until thick (easiest with an electric whisk). Then add the cream ‘cheese’ and melted chocolate and mix thoroughly. Add the pitted cherries.
  5. Pour the mixture onto the biscuit base and chill for at least an hour.
  6. Decorate with extra cherries and dust with icing sugar. You could also grate over a little extra chocolate.

Photo by Amrita Bala

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