Dark chocolate mousse

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Ingredients

  • 250g package silken tofu, drained
  • 85g high quality plain chocolate, finely chopped
  • 25g unsweetened cocoa powder
  • 65ml water
  • 1 tbsp brandy
  • 100g plus 1/2 tsp caster sugar
  • 65ml double cream
  • 1 1/4 tsp grated chocolate

Use imperial measurements

Method

How to make Dark chocolate mousse

In a blender or food processor, puree the tofu until it is smooth.

Put the chopped chocolate, cocoa powder, water and brandy in a heat-proof bowl. Place over a saucepan of 2.5cm barely simmering water. Stir frequently, until all ingredients are blended and smooth. Remove from heat.

Mix in 100g of the sugar, a little at a time, until smooth. Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.

Whip the cream until it is almost completely whipped, add the remaining half a teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate.

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