Steps
- 1
Whip the soy cream with a stand mixer on high speed for about 10 minutes, until it thickens and doubles in volume.
- 2
Meanwhile, melt the chocolate in a double boiler. Pour it into a mixing bowl and let it cool slightly, stirring occasionally.
- 3
Gently fold one-third of the whipped cream into the melted chocolate using a spatula. Then, in two additions, gently fold in the remaining whipped cream. Divide the mousse among small ramekins. Refrigerate for at least 3 hours.
- 4
When ready to serve, use a vegetable peeler to shave a piece of chocolate over the top of each mousse. Enjoy.
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