Okay, I could be biased, but this is one of the tastiest things I have eaten, let alone made, in a while.
I have been wanting to create a raw chocolate mousse with tofu for some time, after trying an awesome Jamie Oliver recipe that uses dark chocolate. I also wanted to try and replicate them Gü Cheesecakes, in their cute little glass ramekins.
So, without further ado, here is a rich and velvety chocolate orange mousse, with a chewy base and a crumbly top (using lush whole foods, packed with goodness, of course).
This is the tofu and cacao powder I like to use. Also, feel free to substitute the orange essential oil for the zest of an actual orange if you like.
I hope you enjoy. Let me know if you have any questions! 🙂
Blend the dates and pecans in a food processor until they form a sticky consistency. Split into 4 balls and press into the bottom of the jars or dishes you are using.
Melt the cacao butter in a double boiler (saucepan with glass bowl on top). Once melted, take off heat and stir in the maple syrup and cacao powder.
Strain the tofu in a cloth and then add to a food processor, along with the raw chocolate, orange essential oil and vanilla bean (if using). Blend until smooth. You may need to scrape down the sides half way through.
Spoon mixture evenly into the glass jars and then sprinkle crushed pecans on top. Serve straight away or chill in the fridge.
They keep well in the fridge for up to 3-4 days.