Recipe:
Ingredients:
* For the base:
* 150g vegan chocolate biscuits, crushed
* 4 tbsp vegan butter, melted
* For the mousse:
* 300g silken tofu
* 200g dark chocolate, melted
* 4 tbsp maple syrup
* 1 tsp vanilla extract
* For the ganache:
* 150g dark chocolate, chopped
* 120ml coconut cream
* For topping:
* Dark chocolate shavings or chunks
Method:
1. Mix the crushed vegan biscuits with the melted butter until well combined. Press this mixture firmly into the bottom of a springform tin to create an even base. Chill in the fridge to set while you work on the mousse.
2. In a blender or food processor, blend the silken tofu until completely smooth. Add the melted chocolate, maple syrup, and vanilla extract, and blend again until the mixture is silky and fully combined. Pour the chocolate mousse mixture over the chilled biscuit base, spreading it evenly. Refrigerate for at least 2 hours to set the mousse.
3. For the ganache, gently heat the coconut cream in a saucepan over low heat until it begins to simmer, but don’t let it boil. Remove from the heat and pour over the chopped dark chocolate. Let it sit for 2 minutes before stirring to create a smooth, glossy ganache.
4. Pour the ganache over the set mousse, using a spatula to ensure an even layer. Chill the cake for an additional 2-3 hours to allow the ganache to firm up and all layers to meld.
5. Just before serving, garnish the cake with dark chocolate shavings or chunks for added texture and visual appeal.
by Whiterabbit2000
4 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-chocolate-mousse-cake)
Recipe:
Ingredients:
* For the base:
* 150g vegan chocolate biscuits, crushed
* 4 tbsp vegan butter, melted
* For the mousse:
* 300g silken tofu
* 200g dark chocolate, melted
* 4 tbsp maple syrup
* 1 tsp vanilla extract
* For the ganache:
* 150g dark chocolate, chopped
* 120ml coconut cream
* For topping:
* Dark chocolate shavings or chunks
Method:
1. Mix the crushed vegan biscuits with the melted butter until well combined. Press this mixture firmly into the bottom of a springform tin to create an even base. Chill in the fridge to set while you work on the mousse.
2. In a blender or food processor, blend the silken tofu until completely smooth. Add the melted chocolate, maple syrup, and vanilla extract, and blend again until the mixture is silky and fully combined. Pour the chocolate mousse mixture over the chilled biscuit base, spreading it evenly. Refrigerate for at least 2 hours to set the mousse.
3. For the ganache, gently heat the coconut cream in a saucepan over low heat until it begins to simmer, but don’t let it boil. Remove from the heat and pour over the chopped dark chocolate. Let it sit for 2 minutes before stirring to create a smooth, glossy ganache.
4. Pour the ganache over the set mousse, using a spatula to ensure an even layer. Chill the cake for an additional 2-3 hours to allow the ganache to firm up and all layers to meld.
5. Just before serving, garnish the cake with dark chocolate shavings or chunks for added texture and visual appeal.
Happy international chocolate day everyone!
This looks awesome, but is the mousse not super dense? I don’t see how it could be airy when using just a blender?
Just beautiful.
Oh wow. Saving this for later! Thanks so much!! ☺️