Vegan triple chocolate mini cakes

Yes, more mini cakes!! I love tiny desserts, they are just cute and delightful and you can eat your own whole dessert. I don’t know, there is something so complete about a mini dessert.

I made these triple chocolate mini cakes with a brownie base and two mousse layers on top. They were so good!! And I decorated them with tempered chocolate decorations I made by tempering the vegan chocolate and swirling it over some acetate which I then rolled in small cilinders.

Brownie base

60g flour + 1 tsp baking powder

Pinch of salt

25g almond flour

50g vegan block butter

80g brown sugar

30g cocoa powder

75g dark chocolate melted

180g almond milk

Sift together flour and baking powder, then add salt and almond flour and set aside. In another bowl, beat together the butter and the sugar for 2’, then add the melted chocolate.

With a balloon whisk incorporate in alternate batches the flour mix and the almond milk.

Bake at 180C fan for 30’. I used a small baking tray and cut out with the cake rings the desired shape for the cakes.

Chocolate mousse

100g vegan whipping cream

50g almond milk

100g vegan dark chocolate

2g agar +10 cold water

Heat the almond milk in a pan, when it simmers add the agar agar and mix well. Cook for 2-3 minutes.

Melt the chocolate, pour the milk on the chocolate and let cool.

Whip the heavy cream and incorporate folding in 3 batches in the chocolate+milk. Pipe on top of the brownie and let set (30’ in the freezer).

White chocolate mousse

100g vegan whipping cream

50g almond milk

70g cocoa butter

20 soy powder

25 icing sugar

2g agar +10 cold water

Heat the almond milk in a pan, when it simmers add the agar agar and mix well. Cook for 2-3 minutes.

Melt the cocoa butter and blend it with the soy milk powder and the icing sugar. Pour the warm milk in this mix and blend. Let cool.

Whip the heavy cream and incorporate folding in 3 batches in the cocoa butter mixture. Pipe on top of the brownie and let set (30’ in the freezer).

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