Valentine’s on its way and here’s a luxurious pud to get stuck into with your nearest and dearest.
If you want to get fancy I’ve made a super easy caramel sauce to dip some hazelnuts into to make these gorgeous hazelnut spears. This is way easier than it looks and will take you all of 5mins to make so I reckon you should go for it and give your mousse that extra wow factor.
All in all you can have these sexy little puds made up in 20mins max.
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If you want a quick look at how to make caramel and caramel decorations check out “Dulce Delights” video on you tube here before you get started.
CHOCOLATE MOUSSE WITH HAZELNUT SPEARS
- 350g silken tofu
- 80g dark chocolate (vegan) at least 70% cocoa solids
- a big pinch of salt
- 80g maple syrup
- ½ tsp good quality vanilla extract
- a pinch of chilli powder
- a pinch of ground cinnamon
- Chocolate Mousse Place a small pan over a low heat and half fill with boiling water, place a heatproof bowl on top, making sure the base doesn’t touch the bottom of the pan. Break the chocolate into small chunks and add to the bowl, stir occasionally as the chocolate melts.
- Drain the tofu and add to a food processor with the remaining ingredients, blitz for 1 to 2 minutes, or until creamy and smooth.
- Add the melted chocolate and pulse until well combined.
- Divide the mixture between little bowls.
- Pop in the fridge for 15 minutes to chill.
- Hazelnut Spears Take at least 100g of sugar and place in a small frying pan or saucepan, over a low heat begin to heat the sugar, the edges should start to melt first, with a wooden spoon begin to move the sugar about until it has all melted into a lovely caramelized sugar, take off the heat and be careful and this stuff is seriously hot.
- Take a toothpick and carefully spear a hazelnut, dip the hazelnut end into the liquid caramel and hold above the pan allowing the drips to form a tail, snip the tail with a pair of scissors if too long, wedge the free end of the toothpick under a heavy book or tape it to the edge of the counter top with tape to fully set.
- If you want to make a caramel webbed sheet like in the picture above dip a fork in the caramel and let it drip over a sheet of parchment paper swirling the fork around, you may need to re-heat the caramel for a few seconds to loosen the caramel up as it does set pretty quickly, be careful not to re-heat it too much as it can burn.
- Pop your decorations on the mouse just before serving to keep them looking their best.
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