Updated: Mar 17
A gorgeous dessert for all matcha fans! The combination of bitter matcha with sweet white chocolate creates a perfect balance in taste. And no-one will even realize that it's made with tofu or vegan.
400g silken tofu
10g vegan white chocolate
2 tbsp erythrit (or other sugar)
2 tbsp matcha powder
a pinch of salt
Carefully melt the chocolate over a pot with boiling water. Afterwards set it aside until it cooled down a bit.
Add everything to a blender and blend until well combined. If you don't have one, a mixer should work, too.
Insert the mousse into several small glasses or bowls. Don't worry if your mousse is still kinda runny, it will harden in the fridge.
Refrigerate the mousse for at least 1 hour, but better over night as it becomes harder and more like a mousse that way.
Decorate if you like and enjoy!