Source : http://www.foodnetwork.ca/recipes/Chocolate/recipe.html?dishid=7953
Notes : J’utilise du chocolat à 55 % ou un mélange de 55 et 72%. Le chocolat au lait est trop sucré.
La préparation peut se congeler dans des moules à sucettes glacées.
Je fais la mousse sans la garniture de fraises.
Ingredients
Chocolate mousse
- 8 ounces silken tofu, room temperature (300g)
- 8 ounces bittersweet chocolate, chopped (300g)
- 1 tablespoon vanilla extract
Honey Mint Strawberries
1 cup fresh strawberries, cleaned, hulled and quartered2 tablespoons fresh mint, chopped2 tablespoons honey
Directions
Chocolate Mousse
- Melt chocolate in a bowl set over a pot of simmering water.
- Puree the tofu in a food processor until smooth.
- Add the melted chocolate and vanilla and puree again until the mixture is very smooth.
- Pour into four serving dishes and chill until ready to serve.
- Top with Honey Mint Strawberries.
Honey Mint Strawberries
Stir together and spoon onto Chocolate Mousse just before serving. Yield: 1 cup