Chocolate Mousse

Chop 100g chocolate couverture (bittersweet) and melt it in a water bath. When the chocolate has melted, add 6 tablespoons of whipped cream and stir well.


Alternative with silk tofu


Chocolate ice cream

You can also put the mass in the freezer, then you have created a delicious chocolate ice cream.

Important: The ice cream must be stirred every 15 to 30 minutes during freezing to keep it supple.


  • 1L Homemade soy milk with AND SOY cooking blender
  • 120ml linseed oil
  • 1 Tbsp guar meal
  • 50g raw sugar


  1. Guar meal is a thickener and it can be bought in the Reformhaus (health food store). Too much guar meal might give you a slimy feeling in the mouth.
  2. You can also use other neutral tasting oils.
  3. In the fridge, the homemade whipped cream has a shelf life of 3-4 days.


  1. Let the freshly made soy milk cool down
  2. Fill the AND SOY blender with all ingredients
  3. Select program 5 and start.