Chocolate Mousse and Strawberries
Equipment
- food processor
Ingredients
- 150 g dark chocolate plus extras to drizzle
- 400 g silken tofu
- 1 orange zest
- ¼ tsp vanilla extract
- 50 ml chickpeas water aquafaba
- 2 tbsp honey
- 40 large strawberries washed and dried
Method
- Add all the ingredients except the strawberries and dark chocolate to a food processor. Puree until completely smooth, for several minutes. Melt the dark chocolate over simmering water. Keep aside warm.
- In a food processor, pulse until very smooth the soft tofu, orange zest, vanilla extract, honey, chickpea water. Then pour the chocolate into the food processor and pulse very quickly until the chocolate is fully combined.
- Place mousse in a piping bag fitted with a star nozzle or into a container. Place in the fridge for 20 minutes to settle.
- Using a knife, carve out the middle of each strawberry.
- Next pipe or spoon the mousse into each strawberry.
- Enjoy immediately or keep in the fridge for up to a day until ready to serve.
