Chocolate mousse with silk tofu & coconut
- 650g silk tofu
- 250g dark chocolate (with 50% cocoa, broken into pieces)
- 2 cups coconut flakes
- 3 Tbsp agave syrup
- 2 tsp locust bean gum (to thicken)
- A pinch of vanilla and cinnamon as you like
- Place the chocolate in a pot with 3 tablespoons of water and melt on very little heat, stirring constantly.
- Place all ingredients in the AND SOY cooking blender. Add cold water until the chocolate tofu mass reaches the 1.3L mark.
- Select program 5 and start. Put the finished smooth mousse in a bowl or in serving glasses and chill for at least 3 hours.
- It should in principle last you a few days in the fridge. If it isn’t enjoyed immediately as is the case at my place.
Silk tofu is a soy product with a very high moisture content and very delicate texture. It is ideal for pureeing and thus as the basis for creams or mousses.
Silk tofu is the easiest to make of all tofu varieties.
- 1 litre of soy milk
- 1 Tbsp lemon juice
- Make the soy milk with the AND SOY cooking blender, strain and keep the Okara for later use.
- Add 1 teaspoon of lemon juice. Now mix a little more quickly and then wait.
- The mixture starts to flock relatively quickly, but leave it for some time. When the water is slightly cloudy, sift the mixture through a thin kitchen towel. The liquid can be discarded, everything in the cloth is silk tofu. Drain for a while and serve warm or cool it immediately.
- Should last about 5 days in the fridge.