Silken Tofu
With its soft, creamy consistency, Silken Tofu has become a prized ingredient in creative kitchens, including in Europe. Its neutral … read more
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 |
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).