Chocolate dream

  • 80 minutes
  • moderate
  • Serves 4

Finely grate the baking chocolate or chop it with a knife. Melt half in a bain-marie. Add the other half and turn off the stove. This will keep the chocolate from getting too hot. Meanwhile, let the Silken Tofu drain in a colander. 

In a bowl, mix the Silken Tofu and vanilla sugar until smooth. Slowly mix in the melted chocolate. 

Whip the soy cream, ideally straight from the fridge, with a whisk or hand mixer until stiff peaks form. Blend starch and icing sugar and add to the cream while mixing for a smooth, stiff consistency. 

Gently fold the whipped soy cream into the chocolate mass. Divide the mousse into 4 bowls and let rest in the fridge for at least 60 minutes. 

Serve with fresh berries (optional).


400 g  Silken Tofu
120 g  vegan dark semisweet baking chocolate, at least 70% cocoa
10 g  vanilla sugar
200 ml  soy cream (cold)
5 g  starch
10 g icing sugar
For garnish:  fresh berries