Some ingredients have excellent press.
And then there’s tofu.
Possibly one of the most misunderstood ingredients in modern cooking.
Because when it appears in a chocolate mousse like this, something rather amusing happens:
Nobody sees it coming.
All they notice is chocolate.
Lots of chocolate.
A silky, surprisingly light texture.
And that wonderful feeling of eating something deeply indulgent that just happens to be plant-based and dairy-free.
Silken tofu has an extraordinary ability to disappear.
Not literally, of course.
But it does have a remarkable talent for becoming whatever surrounds it.
In this case, it becomes the perfect partner for dark chocolate.
It brings creaminess.
Lightness.
And a texture that feels far closer to a classic French mousse than most people would ever expect.
Si prefieres una versión completamente vegana, puedes utilizar nuestra galleta de Doble Chocolate.
Break the tofu into a sieve and allow it to drain for a couple of hours to remove excess moisture.
This small step makes a surprisingly big difference to the final texture.
Melt the chocolate gently using a bain-marie or short bursts in the microwave.
Allow it to cool slightly before using.
Place the drained tofu, soy milk, maple syrup and vanilla into a blender.
Blend until completely smooth and silky.
Add the melted chocolate and blend again until the mousse becomes glossy and perfectly uniform.
That’s it.
We love breaking some Orange, Almond and Cardamom cookies into the bottom of a glass and alternating layers of cookie and mousse.
The richness of the chocolate, the perfume of citrus and cardamom and the freshness of the berries do the rest.
Finish with a whole cookie and a few fresh berries on top.
It looks like the sort of dessert you’d order in a restaurant.
And yet it probably took less time to make than choosing what to watch after dinner.
Chocolate has an extraordinary ability to make people happy.
We’re not aware of any scientific studies proving it.
But we’re not aware of many people willing to argue the point either.
And this mousse probably won’t help settle the debate.
If you make it, we’d love to hear how long it survives in your fridge.
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Hola, soy Manuela Saavedra, fundadora de Milola Gluten Free. Estoy encantada de darte la bienvenida a este espacio dedicado a todos los apasionados de la cocina que, como yo, buscan una alimentación más saludable y natural.
