This chocolate mousse is doubly delicious and healthy. Even if you are a chocolate addict, I recommend that you treat yourself to this culpable dessert in small portions. Because it is made from silky tofu and its high protein content will make you hungry. But I don't think anything will stop you from stuffing yourself with it anyway.
6Medjool dates pitted and soaked for 30 minutes and drained
2teaspoonvanilla extract (optional)
12ozsilken tofu (340 g)
Fresh berries for serving
Place dates and maple syrup in the small bowl of a food processor fitted with an “S” blade and operate the machine until a smooth consistency is obtained.
Tear the silky tofu and place it in a food processor or blender and add the cocoa powder. Trigger the machine until a smooth consistency is achieved, briefly stopping the machine to scrape the edges and underside of the blade, if necessary.
Divide the mousse into serving ramekins. Add your chosen garnish just before serving, if desired.
Placed in an airtight container, this chocolate mousse made from silky tofu will keep for up to five days in the refrigerator and up to two weeks in the freezer.
Dattes: it is possible to replace them with ordinary pitted dates, but soft (not deglet nour). 1 Medjool date = 2 regular dates.
Cocoa Powder : sift it to avoid having clumps.You can replace this ingredient with semi-sweet, dairy-free chocolate, 70% dark chocolate, or any good quality chocolate