Chocolate Mousse Tart
My Darling Lemon Thyme is a delicious book packed full of recipes made with love, nutritious produce and gluten-free ingredients. The recipes are made only more delightful by the charming images that adorn the neighbouring pages. Emma Galloway’s collection of recipes is certainly one for the bookcase. I promise you, you’ll be cooking from these pages for years to come. I’m currently cooking my way through the book and taking it to bed for night time reading! I did wake the other night dreaming Strawberry Lemon Thyme Tarts - the recipe of which you can find on page 206. I absolutely love the memories and stories that accompany each recipe. After all, food is about family, friends, nourishment and enjoyment.
I made this chocolate mousse tart a few weeks ago and it’s still a secret to my husband that the tart filling was made of tofu. Yes tofu and it was darn delicious. Tofu is something he confesses to detest. However, I now find that hard to believe given he devoured a number of slices of this rich silky tart in the days after it was made.
I even used the wrong kind of tofu and it still worked! You wouldn’t know the filling is made with tofu as it’s chocolaty enough to trick even the biggest tofu critics. It is smooth, rich and exceptionally decadent so a small slice goes a long way. Tofu is a wonderful source of protein so even an elegant slice is highly satisfying.
I actually sliced half of the tart into small slices and placed them in a sealed container in the freezer. The slices froze beautifully and were just as delicious once they had been left to come back to room temperature. It’s a great way of making the tart last.
The recipe below is from page 214 of My Darling Lemon Thyme (although like I mentioned earlier, I used the wrong tofu and topped the tart with a handful of coconut and it was still scrummy!). It is just a taste of the goodness that bursts from every single page - I couldn’t recommend this book highly enough. My tofu secret may be out but for some reason I don’t think there’ll be any complaining!
Chocolate Mousse Tart – recipe from Emma Galloway’s ‘My Darling Lemon Thyme’ Cookbook
Base
2 cups (320g) pitted dried dates
½ cup (75g) whole raw almonds
¼ cup cocoa powder
1 Tbspn virgin coconut oil, melted if solid
Chocolate Mousse
600g tofu, drained (ideally silken tofu but I used a 'block' of tofu as that's all I could find and it was was fine. It just required a both of extra blending!)
¾ cup (200g) natural smooth peanut butter
3 Tbspn pure maple syrup
1.5 tsp vanilla extract
200g dark chocolate, melted (I used 85%)
Toasted dessicated coconut, sprinkled on top
Line the base and sides of a 23cm cake tin with baking paper. Blend the base ingredients and a pinch of fine sea salt in a food processor on high for 1-2 minutes or until finely ground and when you squeeze a little bit between your fingers it sticks together. Press into base of cake tin, using a spoon to compact firmly.
To make the chocolate mousse, wipe out the bowl of the processor and blend tofu, peanut butter, maple syrup, vanilla and a good pinch of fine sea salt until smooth and creamy. Stop to scrape down the side of the bowl a couple of times during blending. Add melted chocolate and blend for a further 20-30 seconds until fully incorporated. Pour over base and spread with a spoon to smooth. Sprinkle over the coconut and chill overnight to set and then cut into portions with a hot knife.
Gluten-Free, Dairy-Free, Refined Sugar-Free
