Chocolate, orange, chestnut & tofu mousse with coconut yoghurt & marinated blood oranges

Chocolate, orange, chestnut & tofu mousse with coconut yoghurt & marinated blood oranges

By
From
V is for Vegan
Serves
4

This is just as rich and velvety as a dairy chocolate mousse and frankly easier to make. If you don’t have blood oranges, use normal ones.

Ingredients

Quantity Ingredient
1 blood orange
30ml cointreau
150g vegan orange dark or dark chocolate, broken into pieces
300g very soft silken tofu, at room temperature
250 g tin sweetened creme de marrons
glug cointreau or triple sec liqueur, (optional)
plain coconut milk yoghurt, to serve

Method

  1. Pare a couple of strips of zest off the orange and set aside for later. Then completely peel the orange and cut a small slice from the bottom and top of the orange so that it sits on a board. Using a sharp, flexible knife, carefully remove the white pith, cutting from top to bottom around the orange and trying to retain the shape of the orange. Turn the orange on its side and cut into thin rounds. Put into a bowl, add the Cointreau and leave for a few hours.
  2. Melt the chocolate in the microwave on full power in 30-second bursts. Do not do it for longer bursts or it will ruin (or ‘seize’) the chocolate. Good chocolate is expensive.
  3. Put the melted chocolate in a powerful blender with the tofu and crème de marrons and blend until smooth. Add a shot of Cointreau or Triple Sec if you wish.
  4. Divide the mousse between 4 serving glasses or ramekins and refrigerate for 2 hours. Decorate the top with a slice or two of the marinated blood orange, the pared zest and some coconut milk yoghurt.
Tags:
Vegan
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