Piquant Silken Chocolate Mousse

 Chocolate mousse is one of the most classical but exhilaratingly delicious dessert providing you use high quality chocolate.  This version contains no eggs and is much lighter than the traditional version. I discovered it a while back on Valerie Cupillard's blog
As you know I love experimenting new combinations. An unforgettable moment was tasting Patrick Roger's chocolate ganache with lime. So why not try it with sancho powder. Sansho powder is a Japanese pepper with an elegant lemony, minty, basil flavor.
Sansho and chocolate come together alluringly well in this richly flavored vegan tofu mousse. With a food processor or blender, this dessert takes just a blink of an eye to prepare! The hardest part is waiting until the next day to eat this mousse!

Ingredients

• 1  package  silken tofu 
• 4 ounces  semi-sweet chocolate ( I used cacao Barry)
• 1 Tbs unsweetened cocoa powder
• 1 Tbs agave syrup
• 1/2 teaspoon sansho powder

Melt the chocolate in a double boiler. Place the tofu in a food processor or blender. Purée until creamy, about 30 seconds, scraping down the bowl once or twice. Fold in the cocoa . Purée until well blended, scraping down the bowl as needed. Add the syrup, melted chocolate, and sansho powder. Purée until smooth. Transfer to individual dishes . Cover and chill several hours or overnight.
Yield: about 4 servings.

Pour les français:

• 200 g de tofu soyeux
• 100 g de chocolat noir à pâtisser ( cacao Barry)
• 1 c à s. de cacao
• 1/2 c à café de poudre sansho
  
  
  

 Faire fondre le chocolat dans une  casserole au bain marie. On verse le tofu soyeux dans le bol blender du robot. On mixe. On ajoute le cacao, le sirop d'agave, la poudre sansho, le chocolat fondu et on mixe longuement (2 à 3 minutes) jusqu’à obtention d’une crème très lisse et légèrement mousseuse.Ensuite, on couvre et on met au réfrigérateur jusqu’au lendemain !