Chocolate tofu cream Japanese style
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ingredients
2 packets white tofu 100 g quality dark chocolate 100 g quality milk chocolate 2 tbsp bee honey 2 tbsp ginger syrup 1 tbsp walnut oil 100 g chopped peeled hazelnuts
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Did you know that tofu can be used not only for savoury dishes, but also for making sweet desserts? This one combines the flavours of dark and milk chocolate with honey, ginger and toasted hazelnuts. The result is unexpectedly delicious. Beware, the cream is very rich, so keep portions small.
1.
Heat the oven to 80 degrees Celsius and prepare all the ingredients.
2.
Break the chocolates into pieces, add the honey and ginger syrup and place in the oven to melt.
3.
Roll out the tofu and let it drain.
4.
Crumble the tofu or press it through a sieve.
5.
Remove the melted chocolate from the oven and stir the mixture well.
6.
Stir the chocolate cream into the tofu, you can use an electric mixer or whisk to help.
7.
The hot chocolate mousse will be quite sticky, so scoop it with a moistened ladle when scooping it into bowls, an ice cream scoop works even better. Let the cream sit in the refrigerator for at least 5 hours.
8.
Fry chopped or ground hazelnuts in nut oil until crunchy.
9.
Decorate dessert bowls with this fragrant mixture before serving.
10.
Good taste!
