By You love delicious Chocolate Mousse but afraid to eat it.
Why?
Because it have egg and dairy or it is not so creamy.
Don’t worry i will solve your problem because i know a lot of you are Vegan and not comfortable with egg and dairy.
The ingredients i will share with you guy’s may look little unconventional to you but trust me you’ll love it.
Ingredients for Yummy Chocolate Mousse
- Dark Chocolate (Obviously)
- Silken Tofu
- Espresso Powder
- Raspberries
- Non Dairy Milk (I prefer Almond milk)
- Vanilla Extract
- Maple Syrup
Why I Love It
- Silken tofu makes it creamy, but not overly rich
- Dark chocolate gives it raw chocolate taste
- The espresso powder makes the chocolate taste better
- I prefer using almond milk because it keeps the texture smooth
- Maple syrup adds sweetness
- Raspberries balance everything with a little freshness
- It’s the kind of dessert I can enjoy even after a full meal
Preparation Process
Take 300 g of silken tofu, roughly chop it, and add it to a blender
Add 1/4 teaspoon Espresso powder
Few Raspberries
1/4 Cup Non dairy milk (Almond milk preferred)
1-2 teaspoon of Vanilla extract
1-2 tablespoon of Maple syrup
Take 150g Dark chocolate and melt it until you see a smooth texture and wait few minutes till the melted chocolate reaches room temperature and then add it in the blender
Then blend it for few until it looks like a chocolate milkshake
Pour the mixture into a jar and refrigerate for 30 minutes to 1 hour, or until it’s nicely set.
You can add some Chocolate shavings and chopped Pistachio (These are optional but i highly recommend)
And that’s it – your chocolate mousse is ready.
Final Notes
Make sure to use silken tofu, not firm tofu.
Adjust maple syrup according to your taste.
Chill time may vary slightly depending on your refrigator.
Store leftovers covered in the refrigerator and consume within 2 days.
And that’s it.