Chocolate mousse, who doesn’t love it? This vegan version is aiming to be a little healthier than the traditional ones which normally contains both cream, eggs and refined sugar. The silken tofu is a superb replacement for whipped cream thanks to its incredibly smooth and fluffy consistency.
As always – taste your way to your definition of perfection with this one. Add a little more chocolate for example (I like mine lighter), more cinnamon or more maple syrup for added sweetness, until you have your favourite flavour.
- THE CHOCOLATE MOUSSE
- 400 grams silken tofu
- 1 handful cashew nuts (if you have time to soak them then do, since this will make the mousse even more smooth and creamy. But if you don't have time, don't worry about it)
- ½ cup hazelnut butter/cream (make sure it is 100% nuts, sugar-free and without any other additives)
- ⅓ cup high quality maple syrup - more to taste
- ¼ cup cacao (raw if you have it - its healthier)
- ½ tsp cinnamon
- A tiny pinch of salt
- ½ cup coconut oil, melted
- THE WARM RASPBERRIES
- ½ cup frozen rasberries
- 1 tbsp liquid sweetener
- Mix all ingredients for the chocolate mousse in a blender until completely smooth - really run it for half a minute or a minute longer than you otherwise would - then taste and adjust the flavouring: more maple syrup if you like it sweeter, more cacao for darker chocolate flavour or perhaps more cinnamon. Run the blender again to make sure all added flavours are properly blended in.
- Scrape into a bowl, place in the fridge and let cool properly for at least a couple of hours. If you are short of time, please in the freezer for 45 minutes (or as long as you have!), taking it out quickly to stir a couple of times to make sure it doesn't freeze completely.
- Five minutes before serving, warm the raspberries in a pot on low heat and add the sweetener. Add a couple of table spoons of water if needed for easier defrost in the pot.
- Serve the chocolate mousse cold, topped with the warm raspberries.