4 Servings

CHOCOLATE MOUSSE

250g silken tofu

100g Koatji milk

175g dark chocolate (70%)

52g Maple Syrup 

2g Vanilla Paste

A pinch of Sea Salt

PROCESS
1. Melt the chocolate using a double boiler or Microwave

2. In a blender, combine melted chocolate with Silken Tofu, Koatji Milk, Vanilla Paste, and Maple Syrup. 

Blend on high for 3 minutes 

3. Transfer the mixture to 4 serving bowls and refrigerate for at least 4 hours, preferably overnight.

ESPRESSO CREAM TOP (Step 1)

150 g Cashew, raw (not roasted)

400 g Koatji Milk

PROCESS
1. Mix Cashew with Koatji milk in a blender and blend to a smooth texture (2 minutes full speed)

2. Strain it through a fine strainer or a nut bag

3. Add the Cashew Liquid to a pot and heat it up while stirring

4. Let it boil for 5 seconds and let it cool it down

ESPRESSO CREAM TOP (Step 2)

300 g Cream top step 1

100 g Koatji Milk

50 g of Espresso shot 

30 g Maple Syrup

Cocoa Powder 

PROCESS

1. Whisk the “Cream top step 1” with Koatji Milk, Maple Syrup and Espresso shot

2. Fill up a Siphon bottle till it is half full and add N20 gas charger till no more gas can be added.

3. Shake it up and store it at room temp.

SERVING

Shoot the Espresso Cream on top of the Chocolate Mousse and dust with some Cocoa Powder and enjoy!