Rustle up this smooth, super-chocolatey mousse in minutes and pop it in the fridge ready to serve for lunch and dinner, with friends and family. The secret ingredient here is the Tonka Bean. The aroma is reminiscent of vanilla, cherry and almond. Not surprisingly, it’s regularly used by top chefs to replace natural vanilla to give a slightly caramel flavour. You might assume that chocolate is a no-go for followers of a plant-based diet, but there’s a wealth of options out there to satisfy even the sweetest tooth. Dark chocolate – which has a higher concentration of cocoa solids – is often made without milk and there are now plenty of “mylk” bars which use milk alternatives such as coconut milk or soya to create a milder, creamier taste. We’re using both in this recipe.
Serves: 6
What You’ll Need:
- 400g silk tofu
- 200g vegan chocolate (at least 72% cocoa)
- A grating of Tonka Bean – using the
- Microplane® Premium Classic Zester
- Pinch of salt
- 1 tbsp icing sugar (but you can use more if you like it
- sweet!)
- Good quality white and dark vegan chocolate to
- garnish – using the Microplane® Professional Series
- Ribbon Grater
What To Do:
- Break up the chocolate and melt in a bain marie or microwave – whichever you prefer.
- Set aside to cool slightly
- Using a hand blender, mix together the silk tofu with the salt, a light grating of Tonka Bean (to taste) and the icing sugar
- Add the cooled chocolate slowly
- Mix thoroughly
- Fill 6 small bowls (about the size of a ramekin) and chill for 2-3 hours
- Garnish liberally with shavings of chocolate