Vegan Chocolate Mousse

Serves: 6

Ready in: 60 mins +

Vegan Friendly

Know your nutrients

Calories

271 -

Fat

18.7g -

Saturates

10.5g -

Sugars

9.6g -

Salt

0.13g -

Protein

8.8g -

Carbs

13.2g -

Fibre

0.4g -

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You might assume that mousse 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. So if you're a chocolate lover, rustle up this smooth, super-chocolatey mousse from Microplane. The fluffy dessert will be ready in minutes, and can be popped 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.

Ingredients
Method

Ingredients:

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

method:

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. Slowly add the cooled chocolate and mix thoroughly.
Fill six small bowls (about the size of a ramekin) and chill for 2-3 hours.
Garnish liberally with shavings of chocolate.

Print Recipe www.microplane.com/