English here: Chokolate mousse / cake filling / topping with chili
A small stroke of genius of a desert thing that has been seen on a lot of especially the vegan blogs in different versions. Here it is in my version. The silken tofu doesn't contain much fat (approximately 3%) – but is super deliciously creamy when it is blended.
The recipe delivers a silky, dark, (slightly) hot, dense, almost chocolate ganache-like chocolate mousse which can be eaten as dessert by itself as a chocolate mousse in example. med lidt pisket soyafløde eller kokosfløde til – or can be part of other desserts (perhaps with ice and fruit) and in cakes either as filling or topping. It might remind you a bit of a chocolate ganache and is also delicious as a filling in small chocolate shells i.e.. See lots of suggestions for variations at the bottom of the page. More will be added over time.
300 gr. silken tofu (1 package)
4 tablespoons. cocoa powder w. small top
150 gr. dark chocolate
50 gr. coconut oil
5 tablespoons. maple syrup (eller agavesirup/anden sirup eller blendede dadler eller 3 spsk sukrinmelis)
A pinch of salt
A little chili powder
Make sure that what the mousse will be used for is ready on the kitchen table. If it is to be served in small glasses, find them now, etc..
Melt chocolate, coconut oil, syrup, salt and chili together at very low heat and with frequent stirring.
Put the silken tofu in the food processor and blend until it is creamy. Add the cocoa powder and blend again until the mixture is uniform. Scrape the sides down along the way, so that everything is incorporated.
Pour the melted chocolate / coconut oil / syrup mixture in while blending at medium speed until the mixture is uniform again.
Immediately pour the chocolate cream in glasses or on / in the cake where it is to be used. You can use. an icing bag to form small peaks with.
The mousse solidifies quite fast, so be sure first to make it when you are ready to use it immediately.
If you are vegan you obviously use vegan chocolate and no honey – use something else sweet.
It tastes super blending some sweet, soft dates in the mousse. I always use Medjools dates. Are the dates too tough they can be soaked first – pour boiling water over to cover and allow to sit for an hour or longer.
It can be seasoned in countless ways. Make a orange / chocolate mouse by adding freshly squeezed orange juice and perhaps a little finely grated zest (remember that the orange must be organic). Try using a little peppermint oil / -syrup / -liquor to make a chocolate-mint version (it is best without chili in this version I think). A little cardamom and cinnamon makes it christmassy – maybe with a little ground ginger also. Cherries, raspberries, strawberries or other berries can be eaten either on the side or folded in the mousse before it solidifies. Instant coffee dissolved in one tablespoon of water is added for a chocolate mocca version, Chopped nuts to provide crunch. A little liquor / liqueur – eg. Amaretto, cognac, whiskey can give a nice touch, etc., etc..
The different condiments can be blended together with the rest of the ingredients or stirred in after the rest is blended.
Black Forest mousse: use a small glass Amarena cherries which is first drained. Also use the syrup they lie in instead of the mentioned in the recipe. Roughly chop the berries and toss them in the mousse once it is finished in the food processor. Serve in small nice glasses or cups.
If you want a lighter and more airy mousse, I would guess that you can fold some whipped plantbased cream in it straight after the mousse is blended (make sure it is ready and whipped before making the mousse) – but I have not tried it yet though.
A couple of pictures where the mousse it is used (more to come):