Chocolate mousse with silky tofu, apricot jam, and dried fruit
Prep
150 min
Cooking
30 min
Difficulty
Easy
Instructions
Melt the extra-dark chocolate in a double boiler or in the microwave; transfer the silken tofu, melted chocolate, maple syrup, and vanilla extract to a food processor.
Blend the ingredients until smooth.
Spoon a generous dollop of chocolate cream into each cup, add a spoonful of apricot jam to the center, and top with more chocolate mousse.
Let rest in the refrigerator for at least 2 hours.
Toast the cashews in a nonstick skillet along with the walnuts for about a minute; serve the chocolate mousse with the toasted nuts and pomegranate.
Products used
Ingredients
350g
silky tofu
50g
maple syrup
1
teaspoon of vanilla extract
2
tablespoons of cashews
1
tablespoon of walnut kernels
4
tablespoons of pomegranate seeds
