Steal the show with this festive chocolate bomb.
A perfect end to a festive evening, with rich flavors of pistachio, almonds and chocolate.
About 8pcs
Ingredients for the cake base
- 50 g almond flour
- 100 ml almond milk
- 50 g all purpose flour
- 50 ml of sunflower oil
- 20 ml apple cider vinegar
- 1 tl. vanilla extractÂ
- 30 g custard powder
- 8 g baking powder
- 125 g sugar
- pinch of salt
Chocolate mousse
- 250 ml vegan whipped cream
- 100 g dark chocolate
- 2 el. La Vida Vegan hazelnut chocolate spread
Chocolate icing
- 130 g La Vida Vegan hazelnut chocolate spread
- 100 g dark chocolate
- pinch of salt
Decoration
- pistachio nuts
Intructions
- Preheat the oven to 180 ° C. Cover a baking tray with baking paper.
- Combine the almond milk, oil, vinegar and vanilla extract in a bowl and stir well. Leave this for a while until the almond milk starts to clump.
- Sift the flour, custard powder and baking powder into another bowl.
- Add the almond flour and sugar and stir all dry ingredients together well.
- Pour the liquid into the dry ingredients and beat until smooth.
- Divide the batter over the baking tray and bake for about 20 minutes. Let it cool down.
- Prepare the chocolate mousse.
- Melt the dark chocolate and La Vida Vegan hazelnut chocolate spread au bain-marie. Do not let the chocolate get warm, it just needs to melt.
- First pipe a bit of whipped cream into the melted chocolate and spread gently.
- Then empty the aerosol, add a pinch of salt and spatula until smooth.
- Fill the silicone mold with the chocolate mousse and leave to harden, covered, in the freezer for at least 2 hours.
- Heat the La Vida Vegan hazelnut chocolate spread and dark chocolate au bain-marie and stir until smooth.
- Cut rounds circles? out of the cake base and place on a wire rack.
- Remove the frozen chocolate bombs from the mold and place them on the cake bases.
- Cover the bombes with chocolate glaze, garnish with pistachio nuts and place the bombs in some chopped pistachio nuts.
Enjoy!
