Chocolate Mocha Mousse

I am aware that mocha is chocolate + coffee. So this mousse is double chocolate coffee flavored. Hehehe.


I poured some into this glass and the rest into a jar. My fingers are literally pink after slicing this dragon fruit! Hahah!


Can I get you anything?
More pictures? Okay no problem 😛


Can you see my pink fingers 😂


280g silken tofu (I intended to use 300g but… some kind of accident took place 😅)
175g chocolate of choice (I used 28 squares of Cadbury Old Gold 70% cocoa chocolate bar)
4 tbsp milk of choice
2 tbsp pure maple syrup or agave
1 tsp pure vanilla extract
1 1/2 tsp instant coffee powder
Firstly, melt the chocolate in the microwave. Break the bar into chunks and put them in a microwave safe bowl.
Heat the chocolate for no more than 10 seconds each time because chocolate burns easily.
After every 10 seconds interval, do poke at the chocolate until it’s stir-able. Then remove from the microwave and stir it until everything has melted.
Combine the rest of the ingredients in food processor or blender and blend. I used a food processor.
When everything is well combined, add in the melted chocolate and blend until smooth.
Pour into serving glasses or all of it in a jar.
Cover and then chill in the refrigerator for a few hours if you’re impatient.
Chilling it overnight yields best results.
It gets firmer when chilled longer.
Adapted from chocolate moussey over here.


I’m thinking of making a pie out of this. Heh.


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