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Having some folks to dinner tomorrow night and want to give them a nice indulgent but healthy dessert.

My original plan was to provide some fruit – passion fruit, mango, raspberries, strawberries and plums to go with 2 sauces. One chocolate and one lemon vanilla.

As I made the chocolate sauce, it kind of morphed into a new recipe, which is much more a mousse.

For 6 Espresso cup size portions:
1 100g bar of 70% (or more) Dark Chocolate (this should not contain dairy)
2 Tbsp Cocoa Powder
1 Tsp Vanilla Extract
1/4 Cup of Plant Milk (I used vanilla rice milk)
1 Pack of Silken Firm Tofu (drained)
1/2 cup of Maple Syrup
1/2 Tsp Guar Gum (optional)
2 Tbsp Amaretto Liqueur

Method:
Break up the chocolate and place in a small bowl along with the cocoa powder, plant-milk.
Microwave for 1-2 mins until the chocolate is thoroughly melted.
Pour this mixture into a blender or food processor and add the remaining ingredients. 
Process until shiny and silky smooth. 
You may need to scrape the sides down to ensure that it is all incorporated.

Pour into small cups or ramekin dishes.  Chill overnight and serve with some fruit or berries to cut through the sweetness.

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