Philip Khoury served up a delicious chocolate mousse with pistachio praline on Saturday Kitchen.

The ingredients for the ganache-based mousse are: 450ml chilled soya milk and 250g vegan dark chocolate (minimum 65% cocoa solids), roughly chopped.

For the pistachio praline: 200g shelled pistachios, 100g icing sugar and ¼ tsp flaky sea salt.

For the candied pistachios: 200g shelled pistachios, roasted and 100g caster sugar.

To serve: 200g dark chocolate (minimum 65% cocoa solids), 150g cherries, pitted and halved and 150g blackberries.

See recipes by Philip in his book titled: Beyond Baking: Plant-based Baking for a New Era available from Amazon now.