Soy Salted Chocolate Mousse with Soy Sesame Caramel Shards
TOTAL TIME
40mins
-
COOK TIME
40mins
-
SERVES
2
This is the perfect gluten free dessert to impress! Silky smooth and rich chocolate mousse is taken to the next level with the salty and umami flavours of @kikkomanaustralia Gluten Free Soy Sauce. Delicious textural contrast from the crunchy soy salted sesame caramel shards completes this dessert and makes it more beautiful too. #kikkoman
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Ingredients
Chocolate Mousse
- 600g light tofu (silkin or slightly firm)
- 125ml maple syrup
- 1 tbsp vanilla essence
- 2 tbsp Kikkoman Gluten Free Soy Sauce
- 180g dark vegan chocolate
- ½ a cup sesame seeds
Soy Sesame Caramel Shards
- 1 cup caster sugar
- ¼ cup water
- 2 tbsp Kikkoman Gluten Free Soy Sauce
Method
Mousse
- In a high-powered blender add all the mousse ingredients except the chocolate and blend until very smooth.
- Over a double boiler melt the chocolate then pour it into the blender
- Blend until very smooth and thick
- Pour into your serving glasses and set in the fridge for at least 5 hours
Soy Sesame Caramel Shards
- In a dry frying pan toast the sesame seeds until lightly browned, then set aside
- Put the frying pan back on the heat and add the caster sugar, water and soy sauce. 3. Stir to combine and let melt into a liquid
- When it starts to bubble and darken slightly add back the sesame seeds, stir and let darken just slightly more
- Transfer to a lined baking tray and spread as thinly as you can. Leave to set
- When set, break the caramel into shards and take the mousse out of the fridge
Products used
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