Two-Flavored Vegan Mousse

soft, creamy, cold delicacy & special bonus recipe

I'm not sure why, but I've always loved the (holy) combination of salty & sweet.

this is why I chose to use these flavors:

Panda’s excellent dairy-free “milk” chocolate (classic one) & Salted crack pretzels cream.

Originally I planned to use peanut-butter & chocolate, but I had to reconsider it due to a guest’s allergy, so here we are all safe, sound and sweet-satisfied.

I haven't mentioned these flavors in the title, because I didn't want to limit anyone (I can’t blame you if you want to use PB and no one’s life is at stake).

This dessert is a perfect for the summer! it’s cold (something in between ice-cream and mousse), delicious, easy to make, but impressive to serve.


  • 1 bar Panda chocolate (classic flavor)
  •  1 bar Panda chocolate - another flavor of-your-choice  (I used caramel & salt) 
  • 1 cup of plant-based heavy cream / coconut-cream
  • 375ml of heavy cream
  • some biscuits / cookies for the crunchy base
  • 2 tablespoons of plant-based milk
  • 1 cup of a spread you like (jam, PB, salted pretzel as attached, lotus…)


  1. Melt classic chocolate with ½ of the heavy cream.
  2. Whip the heavy cream.

  1. Gently fold with a spatula the room temperature chocolate cream with half of the whipped cream.
  2. In another bowl, gently fold with a spatula the other half of the whipped cream with the spread of your choice. (side note: if the spread is too thick, add some “milk” or another liquid, a few seconds in the microwave and a simple stir should fix it).
  3. Transfer both creams to different piping bags.
  4. Pipe the cream to a silicone mold (I chose a individual size mold, you can also use a bigger mold for one big dessert)
  5. Freeze the mousse for at least 3 hours till stable.
  6. Melt the other flavored chocolate with the remaining heavy cream and use it to “glue” the biscuits to the mousse.
  7. Freeze again for about an hour.


  • Add cornflakes or nuts to the mixture for extra crunch
  • Drip some of the flavored chocolate cream on-top
  • If you like your sweets not so sweet, you can use coconut-cream (the solid white part after night in the fridge) instead of the whipped cream. I believe the dark-coconut panda bar will fit that.


Ingredients for the salty bagel cream

  • 1 bar Panda’s white chocolate
  • 1 cup of crack pretzels
  • 2 tablespoons of vegan butter 
  • ½ cup of unsweetened plant-based milk
  • 1 teaspoon of salt


  1. Melt the white chocolate cubes in the microwave or bain-marie.

  1. Add crack pretzels, butter, plant-based milk & salt.

  1. Use a blender till the mixture is creamy (with tiny crunch crumbs).