Chocolate mousse with whipped cream
As a child, an extra-large serving of whipped cream was always a treat. Nowadays, there are plant-based options in the supermarkets, such as Alpro, and you can even make your own coconut whipped cream at home! Whipped cream is a great complement to chocolate mousse, for which silken tofu is the base, in this recipe. If you like sweet flavours, you can add extra sweetener such as maple or agave syrup. If you love the bitterness of cocoa, you can add an extra tablespoon, or choose dark chocolate with a higher cocoa content. Either way, here is an irresistible recipe for chocolate mousse.
|200 g||silken tofu|
|1 tsp||cocoa powder|
|1 tsp||vanilla extract|
|dash||oat milk or other plant milk|
|150 g||dark chocolate|
|2 tsp||agave syrup or maple syrup|
|whipped cream e.g. Alpro|
Place the silken tofu with the cocoa powder, vanilla extract, sweetener and the plant milk with the salt in a blender or food processor and mix until completely blended.
Melt the dark chocolate, and mix it into the tofu mixture, using the food processor.
Taste, and add some extra sweetener if needed, and let cool in the fridge until serving.
Beat the whipped cream according to the package, and add a generous dollop to each serving of chocolate mousse.
|Ingredients||agave syrup or maple syrup, cocoa powder, dark chocolate, oat milk, salt, silken tofu, vanilla extract, whipped cream|
|Special Diets||free from celery, free from sesame, gluten-free, lupin-free, mustard-free, no-added oil, nut-free, peanut-free, sulphite-free|
|Difficulty||level 2 (average)|
|Cooking time||15-30 minutes|
|Season||autumn, spring, summer, winter|
|Number ingredients||5-10 ingredients|
|Preparation method||blender, food processor, mixing, water bath|
|Type of dish||dairy substitute, pudding|