Now in the spirit of full disclosure I am not a vegan. Just incase this is the first video of mine you have watched!

When it come to food and cooking, I am all about the cream, butter and eggs. But when I tasted this chocolate mousse cake, I was absolutely blown away by just how amazing this vegan mousse cake tasted.

I think it is the secret ingredient that makes this vegan chocolate mousse cake so mind-blowing. It is so unexpected that you can’t quite believe it works so well in a dessert.

Enough teasing, I’ll tell you what this mind blowing secret ingredient is…… Tofu! Yep! That’s right, Tofu. Silken tofu is what gives our vegan chocolate mousse cake that incredible truffley texture. It’s like some vegan chocolate voodoo going on in the kitchen.

I have also made a delicious hazelnut biscuit for the base, which means this this vegan chocolate mousse cake ticks all the boxes. Not only is it dairy free and egg free it is also gluten free. The only thing it isn’t is nut free! But hey you can’t have it all!

Not sold on tofu in a dessert, well neither was I but I encourage you to give it a go! Whether you are vegan or not this Vegan Chocolate Mousse Cake is not to be missed!


Vegan Chocolate Mousse Cake.png

INGREDIENTS

1 qty vegan chocolate hazelnut biscuit
600g vegan chocolate
600g silken tofu
30g strong coffee


METHOD

For the biscuit:
Pre-heat the oven to 160ºC, gas mark 3. Line an 18cm spring form tin with silicone paper. Cream the coconut oil and sugar until soft light & fluffy. Add all the remaining ingredients and mix together to form a smooth paste. (Find the recipe here) Press the dough into the base of the prepared tin and bake for approximately 30 minutes or until set. Leave to set in the tin for a few minutes before filling with the truffle mixture.

For the chocolate mousse:
Melt the chocolate in a bowl, over hot water. Stir until completely smooth and melted. Carefully chop the tofu into pieces and blitz in a liquidiser until smooth. Add the melted chocolate and strong coffee to the tofu in the liquidiser and continue to blend until well mixed and completely smooth. Pour the chocolate tofu into the tin, over the biscuit base. Chill in the fridge until firm, approx. 4 hours.

Cut yourself a GIANT wedge and go to town on that bad boy!!


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