A vegan, Kosher for Passover, and protein-rich dessert featuring velvety chocolate and tofu domes on a crunchy hazelnut base.
Ingredients
- 1 cup hazelnuts
- 1 tbsp almond flour
- 60g dark chocolate, melted
- 1 package silken tofu
- 200g high-quality dark chocolate, melted
Preparation
- Toast the hazelnuts in a dry pan and grind them with the almond flour.
- Mix the nut mixture with the melted chocolate, flatten, and create small discs. Freeze until set.
- In a blender, process the silken tofu and melted chocolate until the cream is smooth.
- Pour the mousse into a silicone dome mold.
- Place a crunch disc on top of each dome and freeze until completely set.
- Remove from the freezer about 15 minutes before serving, unmold, and dust with cocoa powder.
Tips
For quick serving, you can microwave for 20-30 seconds. For variety, garnish with crushed toasted hazelnuts or a pinch of coarse sea salt.
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