Vegan Espresso Martini Mousse
Method
Melt the chocolate using a double boiler method on the hob or in the microwave. To melt in the microwave: Chop chocolate into small pieces and heat on high power in 30-second intervals, stirring after each round, until melted.
Cover the date with boiling water. Soak for 10 minutes, drain.
In a small food processor or high-powered blender, add the drained tofu, soaked date, maple syrup, cacao, liquor and optional tiny pinch of salt. Blend well until smooth, scraping down the sides as you go.
Add the melted, slightly cooled chocolate and blend until completely smooth and creamy, scraping down the sides as you go. Divide amongst 3 ramekins or small dessert glasses. Place in the fridge and chill for at least 1 hour to thicken.
Add coconut yog to a bowl and whisk with an electric whisk or hand balloon whisk until light and fluffy. Add 2 tbsp coconut yog to each glass (option to dust with cocoa powder, shaved chocolate and coffee bean).
You can also place them back in the fridge to chill if you prefer your coconut yog thicker.
INGREDIENTS
70g dark chocolate (70%)
170g silken tofu, drained
1 soft Medjool date, pitted
2 tbsp maple
2 tbsp cacao
1 tbsp Moth espresso martini drink liquor or 1 tsp vodka + 2 tsp vegan coffee liqueur
Optional tiny pinch of flakey sea salt
6 tbsp Cocos Organic coconut milk yog (natural or vanilla)
Option to serve with grated chocolate / cacao and coffee bean
