Sydney-born pastry chef Philip Khoury has revolutionised plant-based desserts with his innovative approach to chocolate mousse, offering three distinct textures that cater to every preference. From rich and dense to light and airy, these vegan creations demonstrate that dairy-free desserts can rival their traditional counterparts in both elegance and flavour.
Three Textures, One Exceptional Ingredient
Philip Khoury's chocolate mousse trilogy showcases how varying techniques can transform the same core ingredient - dark chocolate with 65-80% cocoa solids - into completely different dessert experiences. Each recipe maintains the luxurious quality expected of classic mousse au chocolat while being entirely plant-based.
The chef recommends using chocolate blends without specific origin characteristics, suggesting they can be enhanced with one teaspoon of vanilla paste or seeds from a vanilla bean for added depth. All mousses can be prepared in advance, frozen, and gently defrosted in the refrigerator when needed.
Rich and Dense Chocolate Mousse
This first variation delivers a truffle-like texture that whips directly from a blended chocolate ganache. Requiring at least four hours of chilling time, this luxurious mousse serves 4-6 people and demands a pre-chilled stand mixer bowl for optimal results.
The recipe combines 200g soy milk heated until steaming with 250g chopped dark chocolate, blended until smooth before adding 250g chilled soy milk. After chilling for four hours, the ganache transforms into a light, aerated mousse when whipped for 2-4 minutes.
Fluffy Chocolate Mousse with Aquafaba
For those preferring a lighter texture, Khoury's aquafaba-based creation offers a clean, melt-in-the-mouth finish with its bubbly texture from whipped chickpea water. This version requires only one hour of chilling and同样 serves 4-6.
The method involves creating a ganache from 140g soy milk and 210g dark chocolate, then folding in a meringue made from 100g aquafaba, 100g caster sugar, and 0.7g cream of tartar whipped to stiff peaks. The key to success lies in folding the meringue into the ganache when it's lukewarm rather than cold.
Creamy Classical-Style Mousse
Perhaps the most traditional in character, this version uses a custard base and whipped plant-based cream to achieve a velvety texture that Khoury describes as soft, rich and elegant. Like the fluffy variation, it requires one hour of chilling and serves 4-6.
The custard combines 200g soy milk, 35g caster sugar, and 5g tapioca starch, cooked until thickened before being poured over 150g chopped dark chocolate. The resulting mixture is then folded with 150g whipped plant-based cream.
Essential Plant-Based Components
Khoury provides detailed recipes for the fundamental components that make these desserts possible. His aquafaba preparation involves reducing chickpea liquid from a 400g tin by about one third, resulting in 100-130g of enhanced aquafaba that can be stored for up to five days in the refrigerator.
The plant-based whipping cream recipe requires deodorised coconut oil rather than virgin coconut oil to ensure a neutral flavour. Combining 200g melted coconut oil, 40g caster sugar, and 275g soy milk, the mixture must be emulsified at precisely 35°C before chilling for at least four hours to crystallise properly.
These recipes originate from Khoury's book Beyond Baking, photographed by Matt Russell and published by Quadrille. They represent the cutting edge of plant-based pastry, proving that vegan desserts can achieve the same sophistication and textural complexity as traditional French patisserie.
