Vegan Tofu Chocolate Mousse with Liqueur Soaked Fruit
How to make a super-fast chocolate Mousse using tofu
4
Equipment
- Blender
Ingredients
- 220 g Silken Tofu
- 100 g Dark Chocolate - good quality
- 2-5 tbsp Agave Syrup - or maple syrup
- 1 tsp Vanilla Extract
- 3 tbsp Sultanas - or raisins
- 2 tbsp Liqueur - I like to use Amaretto
Instructions
Liqueur Figs
- Cover sultanas with Liqueur.
- Leave to steep for an hour or so.
- Carefully remove from the muffin tin and leave to cool on a cooling tray.
Mousse
- Drain the tofu and submerge in a bowl of cold water for about 10 minutes or so. This removes the strong tofu flavour.
- To make the mousse, melt the chocolate in a small heatproof bowl placed over lightly simmering water.
- Stir in the vanilla and the agave syrup. Use just two tablespoons syrup to start. You might need to add more later depending on how sweet your tooth is.
- In a food processor and using the plastic blade, blend the tofu until it is smooth.
- With the blade still running, pour in the chocolate mixture and process until completely amalgamated. Taste for sweetness. Add more if necessary.
- At this point you can add any other flavourings. I used the soaking liqueur from the sultanas.
Assembly
- Fold the soused sultanas into the mousse, keeping some aside for decoration.
- Spoon the mousse into your dessert cups.
- Sprinkle over the reserved sultanas, lightly dust with icing sugar.
Video
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.