Vegan Dark Chocolate Mousse by Chris Jordan from 3 Little Birds
Serves 8
140g good-quality dairy-free dark chocolate (70 to 80%), chopped
12ml Gang Gang Cockatoo Coffee Liqueur
340g silken soft tofu
50g soft Medjool dates
80g pure maple syrup
24g Dutch process cocoa powder
1 teaspoon vanilla extract
Ground cinnamon myrtle
1/2 teaspoon fine sea salt
Melt the chocolate in a double boiler or in the microwave. To assemble a double boiler, grab a heatproof bowl that can be nestled into a saucepan—it should hover above the bottom of the pan. Fill the pan up with a few inches of water. Keep the water at a rapid simmer. Place the chocolate in the bowl and whisk frequently until melted, making sure no water comes near the chocolate.
To melt in the microwave: Chop chocolate into small pieces and heat in the microwave on high power in 30-second inervals, stirring after each round.
Meanwhile, cover the dates with freshly boiled water. Soak for 15 minutes, then drain and remove the pits.
If using refrigerated tofu, scoop it out of its package and measure. Do not pat dry or try to remove excess water.
In a food processor or high-powered blender, add the tofu with about 3 tablespoons of water that has accumulated; if not enough water has accumulated, add 3 tablespoons of filtered water.
Add the dates, Gang Gang Cockatoo Coffee Liqueur, maple syrup, cocoa, vanilla, cinnamon myrtle, and ½ teaspoon sea salt. Blend really well until the dates are fully pulverized and the cocoa has been mixed in, scraping down the sides as you go.
Now add the melted, cooled chocolate and blend until completely smooth and creamy, scraping down the sides as you go. Taste, adding more salt to taste (I like adding an extra ¼ tsp salt for that sweet-and-salty flavor). Divide amongst 6 to 8 ramekins or small dessert glasses and chill for at least 1 hour to thicken (don’t store all of it in one big container, as it seems to thicken it more).
