You’ve seen the beautiful spread at Boho Eatery in our December 2018 Issue, Holiday Bliss. Now let Sarah show you how to make their rich vegan chocolate mousse which is easy to prepare the night ahead. Your loved ones will never guess this dessert is plant based!
Dark Chocolate & Rose Mousse
300 gms tofu
200 gm dark (vegan) chocolate
2 tbsp cacao powder
4 tbsp rose water
4 tbsp agave, maple syrup or sugar syrup
50 ml water
pinch of salt
Garnish – any combination of the following:
Chop your chocolate into small pieces (unless you are using chips) and place in a heatproof bowl. Melt using the double boiler method (placing the bowl over a pot of lightly simmering water, ensuring the bottom of the bowl doesn’t touch the water) OR heat in the microwave in 30 second bursts stirring thoroughly in between bursts – this should take about three 30 sec bursts. Take it off the heat / out of the microwave stir thoroughly and leave to cool slightly.
Meanwhile, break up your tofu into a blender, add your liquid sweetener, salt and cacao powder and pulse. Add your water and blend till smooth. Now add your chocolate and blend till combined and smooth. Pour in the rose water and give it a final blend and then taste the mixture – if it is not sweet enough, add a little more sweetener to adjust to your taste. You want a light fluffy mixture that is not to stiff as the mousse will set in the fridge because of the chocolate – so a little runnier is what you are after.
Pour the mixture into glasses, cups or ramekins and chill in the fridge for at least 4 hours.
Serve topped with any combination of the garnishes suggested above or any of your own preference.