Three plant-based chocolate mousse recipes by Philip Khoury

In a recent article, Philip Khoury, a Sydney-born pastry chef, shares three innovative plant-based chocolate mousse recipes that cater to different textures—rich, creamy, and fluffy—while varying in chocolate intensity. Each recipe is designed to work beautifully with dark chocolate containing 65-80% cocoa solids, ensuring a rich flavor profile. To enhance the taste, Khoury suggests adding a teaspoon of vanilla paste or the seeds from a vanilla bean. Once prepared, these mousses can be frozen and gently defrosted in the refrigerator, adding convenience for dessert lovers. Topping suggestions like chocolate shavings, cocoa nibs, or unsweetened cocoa powder provide additional texture and visual appeal. This exploration of mousse au chocolat not only emphasizes its exquisite nature but also encourages creativity in dessert preparation, making it a delightful option for various occasions.