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.
However, for now – 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.
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 2-4 (they are smallish portions for 4, but very indulgent and rich!)
- 120g mint dark chocolate, very finely chopped (I used Themptation CBD Mint Choc – please feel free to use plain dark choc if you can’t find any!)
- One x 300g package organic silken tofu
- 2 tbsp dairy-free milk
- 1-2 tbsp cacao powder (to taste)
- 2-4 tbsp maple syrup (to taste)
- Pinch salt
- Drop culinary grade peppermint extract (if using plain dark choc, or for more flavour if desired)
- To serve: coconut yoghurt or whipped coconut cream, pomegranates and chocolate shards
- Gently melt your chocolate in a bain marie, stirring until completely smooth. Allow to cool slightly for around 5 minutes.
- Add to a blender along with the silken tofu and milk and blend until smooth and creamy.
- Add in the remaining ingredients and blend to combine – add in more cacao or maple syrup, to taste, if desired. Spoon into glasses or ramekins and place in the fridge to chill overnight.
- Serve with coconut yoghurt or coconut cream, pomegranate seeds and chocolate shards.