Vegan chocolate mousse

Ingredients for 6 servings:

• 450 g chocolate, 60-80% cocoa content, vegan
• 500 ml soy cream (Soy Cream Cuisine), chilled
• 5 tbsp sugar
• 5 tbsp water
• 1 banana(s), ripe
• 2 packs of cream stiffener

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

without tofu

The banana binds the mixture and serves as an egg substitute. I’ve made this chocolate mousse several times, continually refining it. The quantities may vary depending on the chocolate used, the ripeness of the banana, etc. Crumble the chocolate into a bain-marie or small saucepan and melt it slowly with the water over low heat, stirring constantly. If it remains too solid, add a little more water. Mash the banana with a fork and mix it with the chocolate. Combine the whipped cream, cream stabilizer, and sugar; whip until stiff peaks form, then fold into the chocolate. Add more sugar or omit it altogether, depending on your taste. Pour the mixture into a container and refrigerate for 2-3 hours.