Chocolate mousse with whipped cream
Diving into an extra-large serving of whipped cream was always a treat as a child. Nowadays, there are plant-based options, such as Alpro, in the supermarkets and you can even make your own coconut whipped cream at home! Whipped cream is a great complement to this silken tofu-based chocolate mousse. If you like sweet flavours, you can add extra sweetener, such as maple or agave syrup. If you love the bitterness of cocoa, you can add an extra tablespoon, or choose dark chocolate with a higher cocoa content. Either way, here is an irresistible recipe for chocolate mousse.
Ingredients
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200 gsilken tofu
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1 tspcocoa powder
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1 tspvanilla extract
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dashoat milk or other plant milk
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pinchsalt
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150 gdark chocolate
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2 tspagave syrup or maple syrup
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whipped cream e.g. Alpro
Instructions
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Place the silken tofu with the cocoa powder, vanilla extract, sweetener, plant milk, and salt in a blender or food processor and mix until completely blended.
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Melt the dark chocolate and mix it into the tofu mixture using the food processor.
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Taste, and add some extra sweetener if needed, then let cool in the fridge until serving.
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Beat the whipped cream according to the package, and add a generous dollop to each serving of chocolate mousse.
