40 g 85 – 100% chocolate, no added sugar
8 drops caramel stevia, from Good Good
1 package (300 g) silken tofu
1/2 cup whippable cream, from Oatly
1 tsk pure vanilla powder
pinch of salt
Take the silken tofu out of the fridge and put in a sieve to drain the excess liquid. Let it wait until it’s room temperature.
Chop the chocolate. Pour the whippable cream from Oatly into a small saucepan and add the chopped chocolate. Heat on low heat. Whip it constantly with a whisk whilst the chocolate is melting into the cream. When it’s become nice and smooth stir in the stevia and salt. Let it cool. Whip from time to time to prevent it from becoming stiff.
Add the silken tofu to a food processor or a blender along with the pure vanilla powder and mix until the tofu has become smooth. Then add the oat cream and chocolate blend and pulse until the mousse is smooth as silk. Stop once or twice to scrape down the sides.
Divide to dessert bowls or glasses and let it set in the fridge for at least 4 hours. Decorate with liquorice salt, whipped oat cream and fresh berries, or even edible flowers, pomegranate or granola to name a few ideas.
NOTE: Regarding the Oatly whippable cream. Pure, uncontaminated oats are gluten-free. Most of the concern about oats stems from the fact that mills that process oats also handle gluten-containing grains, creating a substantial risk for cross contact. Oats without a gluten-free label are not considered safe for those who have celiac disease. On the company website Oatly says; ‘When it comes to gluten, it depends on where you live. In the US, our products are made from certified gluten-free oats and (consequently) labelled as gluten-free. In Europe and Asia, however, our products contain a small amount of gluten (less than 100ppm mg/kg product to be specific). So although that’s not much gluten at all – they cannot, of course, be classified as completely gluten-free.’ So I would not recommend to anyone that has celiac disease to take the chance, but I have aggressive gluten intolerance and I don’t get any symptoms from having this cream. However, I’m sure it’s different from person to person.
You can replace the stevia with 1 tsp of yacun syrup, but then it’s best to mix it with the silken tofu and vanilla powder in the food processor as it can’t be added to anything hot. How much chocolate you use is a matter of taste. If you’d like the mousse to bee darker simply add more than 40 g. The mousse is even better after a night in the fridge 🙂
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