Valentine’s Day wouldn’t be complete without something chocolatey and indulgent, so why not round off your romantic dinner with this vegan chocolate mousse? Appropriately named Aphrodite’s Desire, this decadent dessert has been specially created by Kent’s very own Chef de Cuisine, Rob Grimer.
If you’ve never tried a silken tofu chocolate mousse before, this recipe will take you completely by surprise! It’s decadent, rich, velvety smooth, creamy, and unbelievably easy to whip up. You’ll never guess that this dessert is vegan.
You can try different variations of this recipe by adding extra ingredients and toppings, the possibilities are endless. Why not add a dollop of nut butter, some flaked almonds, or a sprinkling of freeze-dried raspberries?
Looking for the perfect main course to wow your loved one? Look no further than Ben Elsbury’s Dolche Vita-style chicken katsu curry.
Happy Valentine’s Day from Kent Hospitality! xoxoxo
Aphrodite’s Desire (vegan chocolate mousse with passionfruit yogurt)
• 200g silken tofu, drained
• 100g vegan dark chocolate, broken into pieces
• 1 tsp vanilla extract
• 1½ tbsp treacle
• ½ lime, juiced
• 2 passion fruits
• 2 tbsp caster sugar or to taste
• 2 tbsp thick vegan yogurt
1. Put the tofu, vanilla extract, treacle and lime juice in a large bowl and blend with a hand blender until silky smooth (you can use a whisk, but it will take slightly longer).
2. Melt the dark chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water.
3. Fold the melted chocolate into the tofu mixture. Spoon the mixture into two special glasses and refrigerate until set.
4. Cut both passion fruits in half and scoop out the pulp and seeds. Mix with the caster sugar until the sugar has dissolved. Fold half the passion fruit mix into the yogurt and leave in the fridge to set for about an hour.
5. To serve, remove the chocolate mousse from the fridge, top with a dollop of passion fruit yogurt, and pour over the rest of the passion fruit sauce. Garnish the dish with some grated chocolate and fresh fruit. Strawberries, raspberries, and tropical fruit will work well for this recipe.
Top tip: If you’re not vegan, you could swap the vegan yogurt for some thick Greek yogurt instead.
Did you have a go at this recipe? If yes, high five! Well done you! Why not share your attempt on Instagram and tag us @unikentfood?