Zutaten
- 650g silken tofu
- 250g dark chocolate (with 50% of the cocoa broken into pieces)
- 2 cups of coconut flakes
- 3 Tbsp agave syrup
- 2 tsp locust bean gum (to thicken)
- a little vanilla & cinnamon to taste
Tipps
Silken tofu is a soy product with a very high moisture content and a very delicate texture. It is ideal for pureeing and thus as a basis for creams or mousses.
Zubereitung
- Place the chocolate and 3 tablespoons of water in a saucepan and melt it at very low heat whilst constantly stirring.
- Add all ingredients to the AND SOY cooking blender. Fill the jug with cold water until the chocolate tofu mixture reaches the 1,3L mark.
- Select program 5 and start. Transfer the finished smooth mousse to a bowl or serving glasses and chill for at least 3 hours.
- It should have a shelf life of a few days in the refrigerator, if it hasn't all immediately been devoured like at my house.
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