Chocolate mousse
gluten free - oil free
By Jasmin
For all the chocoholics out there! This decadent light, smooth, and rich dark chocolate vegan mousse is ready in just three steps. Easier to make than you think and lasts a whole week in the fridge (if you keep your hands off of it!).
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*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*
Yield: 4 small jar. Nutritional value 1 jar
- 220 Kcal
- Protein: 9.8 G
- Carbs: 0.6 G
- Fat: 16.6 G
CHOCOLATE MOUSSE
Yield: 4 small jars.Serving: 1 small jar, 220 Kcal.[protein: 9.8 G, carbs: 0.6 G, fat: 16.6 G]
Ingredients
- 12 oz Silken tofu (1 pack, 330 G)
- 3.5 oz Dark chocolate (at least 80%) (100 G)
- 2 Tbsp Coconut cream from a chilled full-fat canned coconut milk (keep in the full-fat coconut milk in fridge for 1 hour then spoon the thick part from the top: that's the coconut cream)
- 2 Tbsp Cacao powder
- ¼ tsp Coffee ground
Instructions
- Melt the chocolate in a bain-marie.
- In a measuring cup or food processor add all the ingredients: silken tofu, coconut cream, melted dark chocolate, cacao powder and ground coffee.
- Blend to a smooth consistency.
- Scoop the chocolate mousse equally into the 4 small jars and smooth out the surface.
- Chill in the fridge for at least 2 hours before use.This mousse stores in the fridge up to 2 weeks !Enjoy.
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