Hands up who’s feeling festive?!
I am well and truly in the mood for Christmas now. I have Christmas songs blaring out while I cook and bake, I smile every time I see a beautiful tree, and I am permanently sporting a mince pie food baby. More on that one soon…!
Anyway, you can now expect lots and lots of Christmassy, beautiful recipes to come your way. And if you have any requests, please email or drop me a comment – I love cooking for you guys!
First, let me introduce you to these creamy, rich and delicious Chocolate Mint Mousse pots.
Don’t they just scream Christmas?!
These are made for fans of those After Eight mints (I always loved those!), and are a fast, easy dessert to whip up for a last-minute indulgence, or pudding to serve to guests!
These chocolate puddings are really light and airy, and have a silky, melt-in-your-mouth texture. Yet, they really couldn’t be simpler – there’s no need to whip eggs or aquafaba, it’s simply a case of popping into the blender and blitzing smooth!
Made from silken tofu (a great ingredient to use for lighter than air mousses or cheesecakes) for creaminess and to make them dairy-free, egg-free and vegan friendly, they’re also a great source of protein and amino acids.
Of course, I know that some people truly hate chocolate mint (WHY?!), and Amir is one of these people. So, feel free to omit the mint and mix up the flavourings if you fancy! You could try orange juice and zest, classic vanilla, or maybe even some chilli for heat.
Chocolate Mint Mousse
- Serves 2-
- 1 pack (300g) silken tofu
- 1/4 cup cashews, soaked 4-6 hours and drained / patted dry
- 150g mint dark chocolate, finely chopped (I used Goodio) OR dark chocolate with a few drops peppermint extract or a few fresh mint leaves (to taste)
- 1 tbsp coconut oil
- 2 tbsp maple syrup or coconut sugar
- 1.5 tbsp freshly-brewed espresso coffee
- 1/2 tsp vanilla paste
- Optional: drop peppermint extract (dependent on taste), 1 tbsp cacao powder (if you want a stronger chocolate taste)
- To serve: whipped coconut cream, pomegranates and chocolate shards
- Gently melt your chocolate in a bain marie with the coconut oil, stirring until completely smooth. Allow to cool slightly for around 5 minutes.
- Place the remaining ingredients into a blender, along with the cooled chocolate, then blitz smooth. Taste and adjust as desired – add more sweetener, cacao powder, or mint if needed.
- Pour into glasses or ramekins and allow to set overnight.
- Serve with whipped coconut cream, pomegranate seeds and chocolate shards.