Chocolate mousse with whipped cream
By 
As a child, an extra-large serving of whipped cream was always a treat. Nowadays, there are plant-based options in the supermarkets, such as Alpro, and you can even make your own coconut whipped cream at home! Whipped cream is a great complement to chocolate mousse, for which silken tofu is the base, in this recipe. If you like sweet flavors, you can add an extra sweetener such as maple or agave syrup. If you love the bitterness of cocoa, you can add an extra tablespoon, or choose dark chocolate with a higher cocoa content. Either way, here is an irresistible recipe for chocolate mousse.
| Cook Time | 15-30 minutes |
| Servings |
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Ingredients
- 200 g silken tofu
- 1 tsp cocoa powder
- 1 tsp vanilla extract
- oat milk
- pinch salt
- 150 g dark chocolate
- 2 tsp agave syrup
- whipped cream
Ingredients
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Instructions
- Place the silken tofu with the cocoa powder, vanilla extract, sweetener and the plant milk with the salt in a blender or food processor and mix until completely blended.
- Melt the dark chocolate, and mix it into the tofu mixture, using the food processor.
- Taste, and add some extra sweetener if needed, and let cool in the fridge until serving.
- Beat the whipped cream according to the package, and add a generous dollop to each serving of chocolate mousse.
