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CHOCOLATE AND FAIR TRADE COFFEE FROZEN MOUSSE
Preparation time: 1 hour
Servings: 6 to 8
- 340 g of silken tofu
- 1 can of 400 ml of whole milk coconut
- 1/4 cup of organic fair trade cocoa powder (I use the Camino cocoa)
- 10-15 Medjool dates
- 1 double Extra Strength espresso (cooled)
- 1/2 coffee spoon of Vanilla organic powder
- 1/2 cup of raw cocoa beans, organic and fair , coarsely crushed with a pestle
- 3 tbsp of organic fair trade coffee beans, finely ground with a pestle
- Put the coconut milk and a large mixing bowl in the freezer for forty minutes.
- Meanwhile, prepare the chocolate tofu mixture: in a powerful blender, combine the silken tofu, the cocoa powder, the whole dates, the espresso and the vanilla powder until the mixture is perfectly smooth and creamy.
- In a mortar, coarsely grind the cocoa beans which the skin has previously been withdrawn. Also grind the coffee beans, more finely, so the taste will be sweeter. Reserved separately.
- Remove from the freezer the bowl and the coconut milk. Take only the coconut cream (it will end up on top of the can) and leave out the coconut water that you can use in another recipe. In the bowl, whip with a hand batsman the coconut cream, until you get a mousse. Gradually add the chocolate tofu preparation and mix well.
- Place the preparation of frozen mousse in a container and put it in the freezer for a minimum of three hours. You have to mix the mousse with a spoon each thirty minutes to prevent it from forming large blocks.
- Remove the mousse from the freezer about thirty minutes before serving and then pass the mixer again a few seconds to make it even creamier.
Avril recommends making this recipe from organic and local ingredients whenever possible.