Luxury Sea-Salted Chocolate Mousse

Luxury Sea-Salted Chocolate Mousse

Joe Lovell
Joe Lovell
Mar 30th 2022

We’ve teamed up with our friends Doisy and Dam this April to gift our customers fun chocolate eggs in their Planty boxes and create indulgent dessert recipes for you and the family to treat yourselves.


Chef Joe's Luxurious Sea-salted Chocolate Mousse 👇

🗒 Ingredients - to share between 2


  • 100g Chickpea water also known as aquafaba
  • 20g fine sugar
  • 40g Doisy & Dam Dark chocolate
  • 1 tsp vanilla paste
  • 40 ml soy cream


  • 6 Doisy& Dam easter eggs
  • Sea salt

👩‍🍳 Method:

  1. Drain the chickpeas and reserve 100ml water in a bowl or use aquafaba water

  2. Add sugar into the bowl with the aquafaba. Use an electric whisk and whisk till you form soft peaks

  3. Melt the dark chocolate buttons in the microwave for around 1-2 mins on medium. Once melted, fold in the vanilla paste and soy cream. (Do not mix too much as it will become too thick)

  4. Take half the whisked aquafaba and fold in the chocolate mix

  5. Fold in the rest of the aquafaba and pour into Planty’s empty dessert jars (which you've obviously kept to upcycle 😉). Close with the lids

  6. Add it into the fridge overnight to let the chocolate bubbles form

  7. Remove from the fridge and add the chocolate easter eggs on top and sprinkle over some sea salt.

Happy Easter from us all at Planty and Doisy & Dam.


Joe Lovell

Joe Lovell

Head Chef & Development at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsay’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef & Development, helping to create a better way for people to switch to eating more plants

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