Vegan Turkish Delight Chocolate Mousse

Nothing sings to the soul like the combination of chocolate and rose. There is something so romantic and beguiling about bitter chocolate softened with the sweet floral notes of heady rose. Turkish delight plays homage to that pairing, adding an unctuous textural note. The best part, its vegan and high protein too, so why not have a second one…

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Yield: 6

Author: Suze Morrison

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Vegan Turkish Delight Chocolate Mousse

Prep time: 20 MinCook time: 10 MinInactive time: 4 HourTotal time: 4 H & 30 M

Nothing sings to the soul like the combination of chocolate and rose. There is something so romantic and beguiling about bitter chocolate softened with the sweet floral notes of heady rose. Turkish delight plays homage to that pairing, adding an unctuous textural note. The best part, its vegan and high protein too, so why not have a second one…

Ingredients

• 150g Lindt 85% Cocoa Chocolate
• 5 Drops Organic Rose Extract
• 350g Silken Tofu, drained well.
• 2 Juicy Medjool Dates
• 50g Maple Syrup
• 1tbsp Cocoa Powder
• Small Pinch Sea Salt Flakes
• 12 Pieces Rose Scented Turkish Delight finely chopped.
• Edible Rose Petals to garnish

Instructions

1. Melt the chocolate over a Bain Marie until smooth then set aside to cool a little. Soak the dates in a splash of boiling water until soft, then remove the stone. Retain the soaking water.
2. Add the dates, rose extract, tofu, maple syrup and cocoa to a blender. Pulse to combine then blend until smooth, you may need to add a little of the date soaking water.
3. Once smooth, add the melted chocolate and pulse to combine until homogenous, finally add the salt and stir through.
4. Take 6 glasses and divide the Turkish delight between them, Top with the chocolate mixture and pop in the fridge for at least 4 hours to set.
5. Once set, garnish with edible rose petals, and serve.

https://gourmetglow.co.uk/recipes/vegan-turkish-delight-chocolate-mousse

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