Ingredients (for 4 generous servings)
For the mousse:
350 g silken tofu (soft and creamy)
2 tbsp peanut butter (the creamier, the better)
3 to 4 tablespoons agave syrup (or maple syrup or even liquid erythritol)
1 teaspoon vanilla extract
A pinch of salt
For the ganache:
100 g dark chocolate with no added sugar (grated or chopped)
1 cup (a few tablespoons) plant-based milk
Protein dessert
Preparation – step by step
Preparation of the mousse
Put the following ingredients in a blender: silken tofu, peanut butter, syrup, vanilla and a pinch of salt.
Puree until smooth and lump-free. Taste: If you prefer a sweeter texture, add a tablespoon of syrup.
Pour into small jars or jars and set aside in the refrigerator.
Melt the dark chocolate in a double boiler (or in the microwave in 30-second increments).
Once it has melted, add a little milk and stir well with a whisk or spoon.
You should get a smooth, shiny cream.
Pour the ganache over the cooled mousse
(warm is fine).
Place in the fridge for at least 1 hour: the mousse will set and the ganache will set perfectly.
Serve!
If desired, sprinkle with unsweetened cocoa powder, roasted peanuts or a pinch of salt.
This dessert looks elegant, but it’s made with ingredients you already have at home.
Silken tofu can be found in organic and Asian stores or even online. If you can’t find one, you can try thick Greek yogurt (it’s not vegan, but it’s still good).
The mousse can also be frozen: like a spoonful of parfait!
If you want to arrange it in layers in a large baking dish and cut it into squares, this is perfect.
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