Heavenly velvety smooth Chocolate Almond Mousse, with silken tofu, caramel-like panela sugar, vanilla and creamy almonds.
Tantalise your tastebuds. And, sink your teeth into something moist.
This dish will topple your belief that vegan food can’t be this super luxurious and so easy to rustle up.
- When you’ve had a full-blown packed weekend. It’s time to lounge on the sofa and indulge in pure exquisiteness
- When you’ve got last minute guests popping over for supper. A quick rustle up. And, hey presto, you have your dessert
- When you’ve got the kids running round and causing mayhem. A light refreshment that’ll have them stop just for a second will do wonders for your blood pressure
Chocolate Almond Mousse was inspired when last minute guests travelling from Norfolk were popping over for an event. With little time left, I had to come up with a quick and easy dessert that looked stunning too.
For a touch of decadence, you can use Sponge Fingers drenched in Marsala wine to give an extra oomph.
This Mousse is vegan.
Where I make my purchases
Blanched almonds, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.
You can find
My Sponge Finger recipe here.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 500g organic silken tofu
- ½ tsp vanilla essence
- 50g Panela unrefined cane sugar
- 50g cacao powder
- 50g almond, blanched ground
- Pinch of salt
- Place the tofu in a food processor with the remaining ingredients. Whizz to a fine consistency.
- Place in serving bowls and leave to refrigerate for a couple of hours.
- Serve cold.