Silky velvety rich smooth crunchy umami, vanilla, citrus and floral scented Rose Chocolate Pomegranate Mousse.
Slide into waves of lushness. And, swim to shore.
This dish will topple any belief that vegan food can’t be simple to rustle up.
Make this:
- When you’ve had a long day at work. With a long soak in the bath and this Mousse in tow, you’ll be as good as new
- When you’re in need of a quick dessert to satiate your kids as you get on with your chores
- When a dinner party beckons. You want a special dessert that looks and tastes awesome
Rose Chocolate and Pomegranate Mousse was inspired when preparing for a party. I needed a speedy and easy dessert – one that would go down a treat and wouldn’t take too much of my time as I prepared for other dishes.
This mousse is vegan.
What equipment to use
For this recipe, I suggest:
High-speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 600g silken tofu
- 75ml maple syrup
- 75g unrefined cane sugar
- 1tbs lemon, juice
- 1tsp rose water
- 1/2tsp vanilla extract
- 1/2tsp tamari
- Pinch of salt
- 50g cocoa powder
- 200g pomegranate seeds
- Garnishing
- Rose petals
Instructions
- Place the tofu and remaining ingredients but not the pomegranate seeds into a high-speed blender. Whizz well and transfer to serving bowls.
- Chill for at least an hour.
- Serve chilled. Toss in the pomegranate and garnish with rose petals.
