YOUR SOLIN GENERATED RECIPE
Creamy Chocolate Protein Mousse with Toasted Hazelnuts
Silken tofu blended with dark cocoa and plant-based protein, chilled until set and topped with crunchy toasted hazelnuts.
INGREDIENTS
250 grams Silken Tofu
25 grams Vegan Chocolate Protein Powder
5 grams Unsweetened Cocoa Powder
10 grams Maple Syrup
10 grams Hazelnuts
PREPARATION
Drain the silken tofu and pat dry with a paper towel to remove any excess liquid.
Place the tofu, vegan chocolate protein powder, unsweetened cocoa powder, and maple syrup into a high-speed blender.
Blend on high speed until the mixture is velvety and completely smooth, scraping down the sides as necessary.
Transfer the mousse into a glass serving dish and refrigerate for at least 30 minutes to allow the texture to firm up.
Toast the hazelnuts in a small dry skillet over medium heat until they become fragrant and golden brown.
Roughly chop the warm hazelnuts and sprinkle them over the chilled mousse for a satisfying finish.