Chocolate and Butternut Mousse

Name: Chocolate and Butternut Mousse
Total time: 1200 s
Yield: Serves 6 servings
Ingredients: 2 cups butternut squash purée (about 400 grams); 6 1/3 ounces chocolate (about 180 grams); 7 ounces plant-based milk (such as coconut, hazelnut, or chestnut) or regular milk (about 200 grams)

Svitlanatahrir 🇺🇦 @Svitlanatahrir

Bourgogne

A seasonal recipe that can be made vegan and is lightly sweetened. Customize to your taste with more sugar, heavy cream, or toasted hazelnuts.

Svitlanatahrir 🇺🇦 @Svitlanatahrir

Bourgogne

A seasonal recipe that can be made vegan and is lightly sweetened. Customize to your taste with more sugar, heavy cream, or toasted hazelnuts.

Saved

Ingredients

20 minutes

Serves 6 servings

2 cupsbutternut squash purée (about 400 grams)
6 1/3 ounceschocolate (about 180 grams)
7 ouncesplant-based milk (such as coconut, hazelnut, or chestnut) or regular milk (about 200 grams)

Saved

Steps

20 minutes

1

Prepare the butternut squash by removing the seeds. Cut it into pieces and cook in a pressure cooker or steam for 20 minutes.
2

Once cooked, scoop out 1 cup (about 200 grams) of butternut squash, scraping from the skin. Mix it with the chocolate to melt, then add the milk.
3

Blend everything with an immersion blender.
4

Pour into ramekins and refrigerate for at least 3 hours.
5

Enjoy!