My ultimate healthy chocolate mousse (anti-inflammatory and actually delicious)

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories and can be more affordable.

dark chocolate

🥗Healthier: dark chocolate with higher cocoa content

💰Cheaper: semi-sweet chocolate

Higher cocoa content offers more antioxidants; semi-sweet is often cheaper.

Prepare a small saucepan with boiling water to create a banmarie.

Place a tempered glass bowl over the saucepan to melt the chocolate gently.

Add 100 grams of dark chocolate to the bowl and let it melt for about 5 minutes, stirring occasionally.

In a separate bowl, combine 150 grams of silken tofu and the water from the tofu package.

Add 2.5 tablespoons of raw cacao to the tofu mixture.

Pour in maple syrup to taste, adjusting the amount as desired.

Once the chocolate is melted, remove it from the heat and pour it into the tofu mixture, stirring until smooth and creamy.

Spoon the mousse mixture into champagne coupes and chill for around 45 minutes.

After chilling, drizzle about 7 grams of extra virgin olive oil over the mousse and add a pinch of salt to enhance the flavor.

For the almond crumble, mix together 50 grams of ground almonds, 50 grams of raw cacao, a pinch of salt, 1 tablespoon of olive oil, and 1 tablespoon of honey until it clumps together.

Use your hands to squeeze the crumble mixture into small pieces.

Garnish the mousse with fresh figs, flaked almonds, frozen black currants, and finely chopped pistachio.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens