Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 300g silken tofu, room temperature
- 120g 53% dark chocolate
- ½ Tbsp honey
Instructions
1. Prepare tofu
Open the silken tofu package and discard the water.
2. Blending
In a blender or a food processor add the tofu and honey, blend until smooth.
3. Melt the chocolate
Meanwhile, melt the chocolate in a microwave. Heat it up to only 40 degrees so that it doesn’t overheat.
4. Add chocolate
Add melted chocolate to the blender and blend until smooth.
5. Finishing-up and refrigerating
Pour the mousse into a cup and refrigerate for 30 minutes.
6. Storing
Store up to 3 days in a refrigerator.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
