Raspberry Chocolate Mousse

 

 

 

Prep Time: 10-15 minute

Setting Time: 5 Minutes

Serving: 2-4 Hungry People

 

Ingredients For Mousse

 

 

• 1 bar of 100% cocoa chocolate (4 oz. total)

• 6 tbsp. Agave Nectar or Maple Syrup  

• 1 lbs. of silken tofu (firm if you want a thicker custard texture)

• Pinch of sea salt

• Pinch of chili pepper (optional)

• ½ cup of raspberries. (reserve for garnish)

For homemade chocolate click here: (Homemade Chocolate Ganache Recipe)

 

 

Tools

 

•  Food processor or blender

•  Measuring cups/spoons

•  Cheesecloth or piece of fabric

•  Double boiler

•  Stirring spoon

 

 

Instruction For Melting Chocolate

 

1. Break apart the chocolate and place over a double boiler on medium low heat util chocolate is liquid.

2. Stirring occasionally to ensure an even melting process  

 

SEE CHEFS NOTES FOR HOMEMADE DOUBLE BOILER AND FAST MELTING PROCESS

 

 

Instruction for Mousse

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1.  Start by straining the silken tofu until the water has been removed, you can use a Cheesecloth or a piece of fabric if a cheesecloth isn't available

2. Next, while the chocolate is melting place all ingredients into the food processor or blender and pulse on low, whip up until completely mixed

3. Next, pour the melted chocolate slowly into the food processor or blender whilst it is on, pulsing slowly

4. Pulse until all of the mouse is fully mix, taste test and pulse again if more mixing is needed

5. Finally, place in fridge for 10 minutes to cool then garnish with warm or cool raspberries

6. Chill for 10 minutes if needed and serve

 

Storage

 

Best store in refrigerator in sealed container for up to 3 days. Enjoy!

 

Chef Tips

 

1. Homemade Double Boiler: Place a heat resistant bowl over a pot of water, ensuring water does not touch the bowl, turn to medium low heat and the steam will create the melting process, slowly but evenly

2. Quick melting process: Place in microwave safe bowl for 45 seconds to 1 minute add 30 second increments if needed