150 gr of vegan white chocolate
250 ml of soy whipping cream
1 tbsp of powdered Agar Agar
1/2 tsp vanilla extract

1. Melt the chocolate over a bain marie in 50 ml of the soy cream and leave to cool for about 10 minutes. Meanwhile whip the remaining soy cream for about 5-6 minutes, or until it is very firm. Add the melted chocolate slowly and gradually

2. Continue to whip the mixture for about 2 minutes. At this point it should be fairly liquid. Then add the vanilla extract and the Agar Agar and whip again for a further 5 minutes

3. Place in the refrigerator for about 1 hour and, finally, whip the mousse again for a further 5 minutes

4. Leave it in the refrigerator for at least 6 hours before serving