Mouse au Chocolat - Vegan?!

As soon as a chocolate mousse is brought to the table, it's just 1, attack! This irresistible temptation is always in desire and usually elaborate to prepare. Quickly made is actually out of place. Especially as the mouse has to stand in the fridge for 1 day. Often a chef comes along who likes to relieve himself on bags and other means. But we all know that this does not involve a loving mousse. Only with love and time can you make a creamy chocolate mousse yourself. Besides cream and egg, there are other ingredients that make me look a little askance. Sugar in particular is a killer in the sweet temptation.

But honestly, is there a more relaxed way to do it without so much crap? Yes! Make your own vegan chocolate mousse? Yes! Can you make chocolate mousse quickly and easily? Yes! And does it taste good? And how!

Ingredients

• 250g chocolate (50-60%)

• 200g silken tofu

• Stevia (depending on package insert)

• Salt

Instructions

We start with a water bath and melt the chocolate. Alternatively, put it in a pot and heat it slowly on the cooker. Use a large saucepan so that the mixer still fits into it. Feel free to save some chocolate sprinkles for later.

Very slowly heat the chocolate and let it melt.

Now add the silken tofu and mix everything together with the mixer.

Meanwhile, you can turn off the heat and stir the mouse while it is still warm.

Taste and sweeten with stevia if necessary and add a little salt. You are also welcome to use normal sugar here.

Pour the mixture into a mould, add chocolate sprinkles and put it in the fridge for 2 hours. That's it!

Easy, quick, amazingly delicious and vegan...

Resumé

At first I didn't trust my palate. Vegan and so delicious? Amazingly tasty and easy to make. A nice and quick preparation even without professional skills. The silken tofu is wonderfully tender and makes a heavenly substitute for the creamy vegan chocolate mousse. An excellent Asia fusion cooking to follow!

Get inspired by food for flexitarians!