- 180 g (6 ½ oz)plain chocolate, roughly chopped
- 500 ml soy whipping cream
- 80 g (2.8 oz) white flour
- 30 g (1 oz) veggie margarine
- 1 teaspoon corn starch
- Icing sugar
- A pinch of salt
Eating all the Easter-chocolate-eggs is very difficult. The vegan warrior can’t waste it! He has to use every little piece of them!
Heat the cream in a pan. When it starts to boil, add the chocolate and stir until melted. Add a teaspoon of corn starch and mix well. After a couple of minutes, put off the heat and let it cool. When cooled, let it rest in the fridge (covered with a table clot or a cling film) for a couple of hours. If you wait some more times, the mixture will acquire the consistence of a roof tile!
As you don’t have nothing better to do while the mixture cools, put the veggie margarine, the white flour, a pinch of salt and some tablespoons of water in a bowl. Work forcefully until you obtain a homogeneous dough. Cover and let it rest in the fridge for about 10 minutes. Bring the dough out of the fridge and roll it up. Fold it and roll it up for 3 or 4 times. Form some little rounds out of the rolled dough using some pastry-cutters. Let it cook in the preheated oven at 180°C (350°F/ Gas 4) for no more than 8-9 minutes, until golden brown.
Spread one of this little flaky pastries with the abundant chocolate mousse, cover with another r flaky pastry and sprinkle with icing sugar.