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Soy Salted Chocolate Mousse with Soy Sesame Caramel Shards


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

Kikkoman sauce used in this recipe

Cook time

Soy Salted Chocolate Mousse with Soy Sesame Caramel Shards

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



  1. In a high-powered blender add all the mousse ingredients except the chocolate and blend until very smooth.
  2. Over a double boiler melt the chocolate then pour it into the blender
  3. Blend until very smooth and thick
  4. Pour into your serving glasses and set in the fridge for at least 5 hours

Soy Sesame Caramel Shards

  1. In a dry frying pan toast the sesame seeds until lightly browned, then set aside
  2. 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
  3. When it starts to bubble and darken slightly add back the sesame seeds, stir and let darken just slightly more
  4. Transfer to a lined baking tray and spread as thinly as you can. Leave to set
  5. When set, break the caramel into shards and take the mousse out of the fridge
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