Updated: Dec 12, 2020
This is the creamiest, most decadent mousse I have ever tasted... and it's guilt-free! The perfect holiday dessert with only 5 ingredients needed. Add your toppings of choice to make it more festive! 𝑴𝒂𝒌𝒆 𝒕𝒉𝒊𝒔 𝒓𝒆𝒄𝒊𝒑𝒆 𝒘𝒊𝒕𝒉 𝒖𝒔 𝑳𝑰𝑽𝑬 𝒂𝒕 𝒐𝒖𝒓 𝑭𝒓𝒆𝒆 𝑷𝒍𝒂𝒏𝒕-𝑩𝒂𝒔𝒆𝒅 𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑪𝒍𝒂𝒔𝒔.
What you need:
120 g vegan dark chocolate chips
30 g cocoa powder
70 g non-dairy milk
100 g monkfruit sugar substitute
300 g silken tofu, drained
50 g frozen raspberries (optional topping)
unsweetened coconut shreds (optional topping)
cacao nibs or crushed peppermint candy (optional topping)
Try it yourself:
Cook chocolate, cocoa powder, non-dairy milk, and monkfruit in my robot chef or on the stove for 2 min/100°C or until chocolate melts. Transfer into a bowl and set aside.
Blend tofu in my robot chef or with an electric hand mixer for 15 sec, until smooth.
Add reserved chocolate mixture and mix approx. 15 sec, until creamy.
Divide mixture between 4 small serving glasses and place into refrigerator to chill (approx. 1 hour).
Chop frozen raspberries (optional) in my robot chef or a food chopper for 3 sec.
Top each chocolate mousse with raspberry caviar and decorate with toppings of choice.
Made w/❤️ @Cheryl.tv
If you try this recipe, let me know what you think in the comments below:) 💚 We love hearing your feedback and seeing your photos! Tag us on social @VeginnerCooking and we will repost.📸 Recipe adapted from Thermomix® Join us live at our Upcoming Cooking Class.👩🍳