Through trial and error I have managed to create a foolproof vegan chocolate mousse recipe. If you plan accordingly you can be eating a delish mousse in 2 hours depending on how cold you like it. I find the best silken tofu from Kokoro, a local Korean supermarket.
1 packet Silken Tofu, room temperature & drained
100g Lindt 70% Dark Chocolate, broken up into small pieces
2 tbsp organic maple syrup
1 tsp vanilla extract
Shaved Lindt 70% Dark Chocolate (keep the rest for nibbles)
Prep time: 10 minutes
Chilling time: 30 min – 2 hours
Place the broken up chocolate into a microwave safe bowl and heat for 30 second intervals, stirring until smooth. Do not overcook or else chocolate will burn. Set aside to cool down to room temperature.
In a food processor with the blade attachment, place the tofu, vanilla extract and maple syrup. Blend until smooth, then add the chocolate and pulse until there are no lumps.
Transfer the mixture to 4 ramekins and place in the fridge for at least 30 mins. If you like it a lot colder leave it for 2 hours.
Top with berries, mint & shaved chocolate.