Genevieve O’Gleman’s Black forest chocolate mousse
Prep Time
Cooking Mode
2 blocks, 300 g each oz soft tofu
2 avocado
125 mL (½ cup) cup cocoa
125 mL (½ cup) cup maple syrup
60 mL (¼ cup) cup your choice of nut butter
5 mL (1 tsp) tsp vanilla extract
1 pinch salt
250 mL (1 cup) cup frozen cherries
125 mL (½ cup) cup natural almonds
125 mL (½ cup) cup dark chocolate, chopped
2 blocks, 300 g each oz soft tofu
2 avocado
125 mL (½ cup) cup cocoa
125 mL (½ cup) cup maple syrup
60 mL (¼ cup) cup your choice of nut butter
5 mL (1 tsp) tsp vanilla extract
1 pinch salt
250 mL (1 cup) cup frozen cherries
125 mL (½ cup) cup natural almonds
125 mL (½ cup) cup dark chocolate, chopped
Directions
1Place the tofu, avocados, cocoa, maple syrup, nut butter, vanilla, and salt in the food processor. Puree until smooth.
2Cut the cherries in half. Coarsely chop the almonds and chocolate.
3Spread the mousse in a serving dish. Top with cherries, almonds and chocolate. Serve immediately.
4This recipe is best prepared at the last minute.
Disclaimer
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Personal Note
Personal Note