Normally, mousse recipes are made using eggs, caster sugar, cream, butter, and sugar, but this recipe uses a handful of ingredients and forgoes nearly all of them. The addition of Japanese staples like miso paste and tofu creates a silky, thick texture that sets well in the fridge, according to Emily. When mixed with the chocolate the savoury miso adds depth and umami with an almost buttery quality. There’s also a subtle saltiness to balance the sweetness in the truffle-like mousse.
Ingredients
* One pack/300g Clearspring Organic Japanese Silken Tofu
* Half tsp Clearspring Organic Japanese White Miso Paste
* 90g dark chocolate – melted
* Two to three tbsp maple syrup
* Any fresh fruit
* Fresh mint leaves
Method
Making this mousse couldn’t be easier with the help of a blender. Start by melting the chocolate in a bowl set over a pan of boiling water, taking care not to let it burn. Next, add the tofu to the blender, breaking it up as you do, then pour in the melted chocolate. Blend the ingredients until smooth, then empty the contents of the blender into a bowl to set in the fridge for one hour.
