chocolate Mousse
Sandip Soparrkar via
The Vegan Kitchen: Bollywood Style by Anuradha Sawhneysweet tooth
INGREDIENTS
1 packet (300 gms) extra fi rm silken tofu
120 gms dark chocolate bar (unsweetened)
¼ cup plain cocoa powder
¼ cup non-dairy sweetened cream
2 tbsp brown sugar or jaggery or more as
per tasteDecoration:
Chopped walnuts
1 tbsp chocolate shavings
METHOD
- Rinse the tofu in water. Crumble it in a blender.
- The next step is to melt the chocolate. Be extremely
careful, as it is very easy to scorch chocolate while
melting it. You can melt it in a microwave oven or a
double boiler. - Break the chocolate into small pieces.
- If you are using a microwave oven, put it into a
microwave-safe dish in the oven on low and heat for
1 minute. Open the oven and check if the chocolate
is fully melted. If not, stir it and put it back in the oven
Sandip Soparrkar is a trained ballroom and Latin dance expert from Germany. Known in India for his unique style
of dancing and dance techniques, Sandip told me (Anuradha) he has trained the likes of Britney Spears, Shakira,
Beyonce, Kenny G, Jackie Chan and even Madonna!! In Bollywood he has taught Hrithik Roshan, amongst others.
Sandip is married to supermodel and dancer, Jesse Randhawa. When I asked him for a dish, Sandip shared a
vegan chocolate mousse recipe with me. He told me, “I love chocolate mousse because chocolate is the biggest
high in life, according to me.” The recipe he gave me uses tofu and I have to say, I was a bit cautious while making
it, but when it was done, the results surprised even me! It was awesome, and to test it I took it over to my friend
Leila Khambatta’s place to get her children Ally and Aria, to taste it. Children are the best judge of chocolate I feel!
Well, the kids loved it, and Ally even licked the bowl clean with her fi ngers! That’s a good sign isn’t it? And adults
will agree with Sandip: “It also refl ects my personality ... Its sweet, smooth, sexy and always keeps the spirits
high.” Here’s a tip – you can replace tofu with the fl esh of two avocados, add a bit of vanilla essence and you can
still get very yummy mousse, though it may not be as fi rm!for 30 seconds or more, depending on your
microwave power output.- If you are using a double boiler, place the
chocolate in a small pan, put this pan over a
larger pan which has boiling water in it. Make
sure the pans fi t into each other as snugly as
possible. - Keep the heat very low. Hold the small pan
carefully, so that the water in the lower pan
does not boil over into the chocolate. Even a
little water will make your chocolate lumpy.
With a rubber spatula, keep stirring the
melting chocolate so it does not burn, till it
has melted completely. While it is hot, add
the sugar or the jiggery and stir till that is also
melted. - Add the melted chocolate to the tofu.
- Blend on low, till the mixture is smooth.
- Taste to check for sweetness, adding more
sweetener, if needed. Blend again till it is
smooth and well mixed. - Pour the mixture into a fl at serving dish
or individual bowls. Level the surface with
the back of a spoon and sprinkle chopped
walnuts on top. - Refrigerate for a minimum of 2 hours, till set.
- Before serving, whip the cream and place
dollops of it on the individual servings.
Garnish with chocolate shavings. - Your vegan chocolate mousse is ready to eat.