Chocolate mousse


(for about 6 cups)
2 jars of Bio Dessert Rice Chocolate
200 g of silken tofu
120 g of maple syrup
100 g of dark chocolate
2 tablespoons of bitter cocoa
1/2 teaspoon of cinnamon powder
1/2 teaspoon of ginger powder
Vegetable alternative to whipped cream ⁠

Made with


Melt the chocolate in a bain-marie. Combine all ingredients in a cutter and blend until smooth, shiny and uniform. Pour into a piping bag and leave in the refrigerator for at least 2 hours. Distribute in the cups and decorate with the vegetable whipped cream.