Chef Katie Reicher faced challenges in making a vegan mousse without chocolate but discovered that cocoa butter, commonly used in chocolate, provides the desired rich texture. Cocoa butter's availability in health food stores made it an ideal substitute. In her upcoming cookbook, Seasons of Greens, she shares a recipe for Vegan Lemon Mousse with Cherry Compote, highlighting cocoa butter's role along with silken tofu and coconut oil to create a smooth, delicious dessert, suitable for various dietary preferences.
'The main ingredient in chocolate that gives it that lovely texture is cocoa butter, which is widely available online and in health food stores.'
'Once the cocoa butter is completely melted, add the mixture to the blender pitcher or bowl and blend until smooth.'
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