Choco-Orange Mousse


Can be prepared as a dessert for Christmas lunch, but it’s also suitable for New Year and any other celebration.

100 gr of tofu
1 cup of soy milk
1 teaspoon of agar agar (optional, rather superfluous)
150 gr of dark chocolate 75%
maple syrup
orange aroma
grated orange zest
3 tablespoon of rum
orange zest or crystallized orange for garnish

Cut tofu into cubes and cook it for a few minutes in boiling water.
Dissolve the agar agar in soy milk and bring it to a boil. [This step can be avoided: I feared it wouldn’t solidify because of the milk and I added the agar agar, not considering that chocolate itself contains cocoa butter, which cooling reaches perfectly the purposes.]
Melt the chopped chocolate, water-bathing it.
Combine all ingredients and blend them with a hand blender.
Transfer it into cups, decorate with orange zest, or candied orange, and leave them at room temperature (or refrigerate for a more “solid” result) for several hours.
I serve it in coffee cups, to limit the “risk of overdose.”
Alternatively, the coupling tofu + soy milk can be replaced by silken tofu, which is creamy itself and allows you a faster preparation.

Chef: MentaMarina from VeganBlog

  1. ascanio 9 December 2010 at 06:48

    Good!!! Tofu rally allows you to prepare all sort of creams, puddings…

  2. EleonoraNW3 9 December 2010 at 22:05

    Ascanio’s right, I use often use tofu as a base for creams and other sweet stuff :-). It’s great! Specially in summer, as I put the cake, pudding or whatever in the fridge (or even in the freezer) and I serve it cold. We love it!

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