Vegan Chocolate Mousse

Ingredients

Mousse

300g silken tofu, room temperature
60g coconut milk, warmed
170g dark chocolate (Caraibe 65% is best)
5g fine salt
400g coconut cream
80g caster sugar

Buckwheat Tuile

8g psyllium husk
220g cold water
80g buckwheat flour
12g rice flour
70g icing sugar
80g Nuttelux, melted

Method

Mousse

1. Whip the coconut cream and sugar together to stiff peaks, set aside.
2. Melt the chocolate over a low heat and set aside.
3. Blend the tofu, coconut milk and salt until smooth in a Thermomix, small food processor or a blender. Gradually pour in the melted chocolate and blend until well combined.
4. Working in thirds, fold the chocolate into the coconut cream, folding gently not to lose volume.
5. Store the finished mixture in piping bags and set aside.

Buckwheat Tuile

1. Begin by hydrating the psyllium husk by whisking the water into the husks.
2. Scale and sift both the flours and icing sugar together.
3. Combine the hydrated psyllium paste with the dry ingredients followed by the melted Nuttelex. Whisk until a smooth paste is formed and leave for at least one hour.
4. Preheat an oven to 175c.
5. Spread the mixture very thin onto parchment.
6. Bake for 8 to 10 minutes, or until golden brown. Any light parts of the tuile will remain malleable, so make sure that it is thoroughly cooked.
7. Once cooled, break into pieces. Store in a take-away until ready for use.

Plating - Pipe a desired amount of mousse into a bowl, creating a small mound, and cover with tuile pieces. Dust with cocoa powder for an extra touch.