Mairlyn Smith shows us a delectable mousse with dark chocolate—and did we mention it’s good for you?
Guilt-free chocolate mousse
- 1 – 340 g package of soft silken tofu
- 5 oz of really good dark chocolate, at least 70% cocoa mass
- 3 tbsp honey
- ½ tsp pure vanilla extract
- Using an immersion blender, puree the silken tofu in a deep bowl until it’s really smooth.
- Melt chocolate and honey together in a metal bowl over gently boiling water, stirring often. When the chocolate is almost melted, remove from heat and stir until completely melted. Or, place chocolate and honey into a microwave safe bowl and microwave for 20 seconds on medium (50%) stir. If the chocolate isn’t melting then add 5 second increments until the chocolate starts to melt. Stir until it’s completely melted. Side note: if you over heat the chocolate, it will burn, and wreck this recipe.
- If the chocolate mixture is hot, let it cool for about 2-5 minutes.
- Add the semi-cooled melted chocolate to the tofu and puree together using the emersion blender or a blender.
- Add the vanilla, only pure will do, if you don’t have any please don’t add the artificial kind; it really affects the final flavour and not in a good way. Puree until well blended.
- Pour into a container and refrigerate up to three days. It thickens up as the chocolate cools down.
Courtesy Mairlyn Smith, www.mairlynsmith.com
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