Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate mousse
Strawberries
To serve
How it's done
Chocolate mousse
Place the chocolate in a thin-sided bowl, melt over a gently simmering bain-marie, stir until smooth. Stir in the tofu, puree with a handheld blender until smooth. Cover and leave the chocolate mousse to set in the fridge for at least 2 hrs. or overnight (see note).
Strawberries
Mix the strawberries, balsamic and sugar.
To serve
Whip the cream until stiff, plate up together with the chocolate mousse and the strawberries. Drizzle with the balsamic, garnish with the mint.
| Note: | If you chill the mousse for longer than 4 hrs., take it out of the fridge approx. 1 hr. prior to serving. |
|---|---|
| Note: | Instead of whole cream, you can also use a vegan whipped cream substitute. |
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