simple yet luxurious chocolate dessert flavoured with peppermint & topped with chocolate & pistachio ‘soil’.
2 packs Silken Tofu/Soft Tofu
1/2 cup/125ml Soy Milk
1 tbs Vanilla Bean Paste
1/4 cup/60ml Maple Syrup (or sweeten to taste)
1 tbs Spearmint Essence
4 tbs Cacao Powder
1 & 1/2 cups/250g Dark Chocolate, melted
Crumble Topping (soil)
1/2 cup/40g Your Favourite Vegan Chocolate Biscuits/Cookies
1/2 cup/40g Shelled Pistachio Nuts
5 tbs Cacao Powder
Pinch Sea Salt
4 tbs Cacao Nibs
Dark Chocolate Shavings (optional)
MethodWatch Tutorial Video
For the mousse, add all the ingredients except the melted chocolate to your blender & blend until smooth. Turn the blender onto low speed then slowly trickle in the melted chocolate.
Once smooth & creamy, transfer the mousse to a bowl & place into the fridge for a few minutes to set.
Meanwhile clean out your blender & add the crumble ingredients & blitz to a crumb.
Serve up the mousse topped with cherry compote or fresh berries of your choice, the chocolate crumble & a sprig of mint.