MKR Recipes Episode 6: Mel and Jacinta’s Tofu Mocha Mousse with Coffee Liqueur & Coconut Sauce

Ingredients

Whipped cream

250ml thickened cream, chilled

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1 tbs coffee flavoured liqueur

2 tsp arrowroot powder

1 tsp vanilla extract

1 tsp maple syrup

Mousse

300g silken tofu

150g dairy-free 70% dark chocolate, melted

60ml coconut milk

1 ½ tbs coconut oil

1 ½ tbs maple syrup

1 tsp vanilla extract

½ tsp instant coffee powder

Pinch sea salt

60ml freshly brewed espresso

Coffee Liqueur & Coconut Sauce

125ml coffee liqueur

125ml coconut cream

2 tbs unsweetened cocoa powder

2 tbs maple syrup

½ tsp vanilla extract

Sea salt

Method

1. To make mousse, blend all ingredients until smooth and creamy. Divide among four serving glasses. Refrigerate for several hours or overnight.
2. To make whipped cream, whisk all ingredients until soft peaks form. Spoon or pipe on top of mousse.
3. To make the coffee liqueur sauce, place all ingredients in a small saucepan. Whisk over medium heat for 5 minutes or until smooth and combined.
4. Serves mousse with sauce.