Chocolate, Orange, Chestnut, & Tofu Mousse with Coconut Yogurt & Marinated Blood Oranges

Name: Chocolate, Orange, Chestnut, & Tofu Mousse with Coconut Yogurt & Marinated Blood Oranges
Yield: Serves 4
Ingredients: 1 blood orange; 1¼ cups [250 g] canned sweetened crème de marrons (chestnut purée); 1¼ cups [250 g] canned sweetened crème de marrons (chestnut purée); Glug of Cointreau or Triple Sec liqueur (optional); Glug of Cointreau or Triple Sec liqueur (optional); 2 Tbsp Cointreau; 5¼ oz [150 g] vegan orange dark or dark chocolate, broken into pieces; 5¼ oz [150 g] vegan orange dark or dark chocolate, broken into pieces; 10½ oz [300 g] very soft silken tofu, at room temperature; Natural coconut milk yogurt (e.g., CoYo), to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

This is just as rich and velvety as a dairy chocolate mousse, and frankly, easier to make. If you don’t have blood oranges, use normal ones.

Ingredients

1 blood orange
2 Tbsp Cointreau
5¼ oz [150

Dessert
Microwave
Vegan

Method

Pare a couple of strips of zest off the orange and set aside for later. Then completely peel the orange and cut a small slice from the bottom and top of the orange so that it sits on a board. Using a sharp, flexible knife, carefully remove the white pith, cutting from top to bottom around the orange and trying to retain the shape of the orange. Turn the orange on its side and cut into thin roun