Creamy chocolate mousse
[100% plant-based]

15min

6 pers.

0min

Silken tofu

Desserts and snacks

Loved by children

Back to recipes

Ingredients

300 g semi-sweet chocolate chips
10 ml (2 tsp.) 100% virgin coconut oil
500 g (1 block) silken Soykei tofu
80 ml (1/3 cup) soy butter (or nut butter of your choice)

30 ml (2 tbsp.) maple syrup
5 ml (1 tsp.) ground cinnamon
5 ml (1 tsp.) vanilla extract

Preparation

Using a microwave-safe bowl, combine the chocolate and coconut oil. Heat for 1 minute. Continue cooking for 30 seconds at a time until the chocolate has melted. Set aside.
In a blender, combine the remaining ingredients and blend until smooth.
Pour in the chocolate and blend again.
Divide the mousse between ramekins or small serving dishes. Cover and refrigerate for at least 1 hour before serving.
Decorate to taste with grated chocolate and fruit.

In collaboration with Julie Desgroseilliers, Nutritionnist