Silky chocolate mousse

This is my variation of the dark chocolate mousse from the blog Cooking Healthy for Me.

The base is the same, silky tofu and cocoa. My touch is about the flavoring.
The unusual addition is carob powder. I got some recently and I don’t know yet what to do with it. It tastes like a sort of cocoa with nutmeg. So I made it like a retro spicy cocoa.
A little kurozato black sugar, a pinch of coffee (that revives the flavors of cocoa), nutmeg, cinnamon and a few drops of vanilla and of almond essences.

The taste and texture get better after a few hours. Texture is between a mousse and a cream. On top, coconut and cinnamon.

5 thoughts on “Silky chocolate mousse

    • Thanks for the recipe. I’ll also try the orange version. Yes, the part I kept for the photo the next day was better, the texture changed.

  1. Pingback: 14 chocolate gourmandises for tomo-choko day « GOURMANDE in OSAKA

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