Vegan Gingerbread Mousse
Airy chocolate mousse with gingerbread spice and tangerine fillets – a simple, fast and vegan dessert for connoisseurs.
Servings: 4 people
Ingredients
- 200 g dark chocolate vegan
- 400 g silken tofu
- 4 tbsp powdered sugar alternatively maple or rice sirup
- 3 tsp gingerbread spice (recipe to make your own above)
- 2 tsp cinnamon
- 200 ml vegan red wine or orange juice
To garnish:
- 2 tangerines
- 2 tbsp powdered sugar alternatively maple or rice sirup
- 4 cookies you like I used hazelnut and vanilla cookies
Instructions
- Cut the dark chocolate into small pieces and melt in a double boiler or in the microwave stirring every 30 seconds.
- If you want to reduce the amount of alcohol of the red wine, boil it and then let it cool down a bit.
- Place the silken tofu, 4 tbsp powdered sugar, gingerbread spice and cinnamon in a blender and blend briefly (or alternatively mix with a whisk). Slowly pour in the melted chocolate and then the red wine and mix everything creamy. Add the mousse to four glasses and let it rest in the fridge for at least two hours.
- Remoce the peel of the tangerines with a sharp knife so that the thinner skin is removed too. Then cut along the inner skins of the tangerine filets with a small knife so that the fillets come out nicely.
- Once you have separated all the tangerine filets from the thin skin, press the juice from the remaining tangerine into a bowl. Mix the juice with the powdered sugar and add the tangerine filets.
- Serve the mousse with the tangerine filets, their juice and crumbled cookies.