Vegan Mousse au chocolat



Grate the dark chocolate into chocolate shaves and then melt quickly over the boiled water. Allow to cool slightly.

Stir together, the silk tofu, the salt, the grated tonka bean (to taste / not too much) and the icing sugar, using a handheld blender to get a smooth mixture.
For those who like it sweeter, take 3 tbsp of the icing sugar instead of 1.

Slowly add the cooled chocolate to it.

Continue to pulverize with the handheld blender.

Spread the cream over 6 bowls and sit in refrigerator for 2-3 hours or overnight. Lightly cover with paper.

Just before serving, garnish with the grated chocolate shavings (light & dark).