Ingredients

For the rose mousse

200g

Dark Chocolate, melted

600g

Silken Tofu (2 packets)

4 tbsp

Maple Syrup

1 tbsp

Steenbergs Organic Rose Water

Small Pinch

Salt

For the chai shortbread

100g

Vegan Butter Block (note, this is not spread or margarine), cut into cubes

2 tsp

Steenbergs organic Masala Chai Spice Blend

100g

Plain Flour

50g

Rice Flour

70g

Caster Sugar

Pinch

Salt

"This is an absolute showstopper. Creamy, indulgent mousse, with all natural ingredients, served with a crisp, spiced shortbread. Absolute heaven. What’s more….it freezes! Yes! Get ahead and take it out of the freezer a couple of hours before you want to serve. Stress free entertaining here you come!" Susie from Gourmet Glow

Many thanks to Susie from Gourmet Glow for this tasty recipe.

Method

Make the mousse by adding the tofu, maple & rose water to a blender and blitzing until smooth. Push through a sieve to remove any texture and beat well into the melted chocolate. Once smooth, pour into moulds or glasses and pop in the fridge to set. If you have used moulds like in the picture, you will need to freeze these.
For the shortbread. Add the dry ingredients to the bowl of a stand mixer. Using the paddle attachment, whisk to combine, add the butter cubes and beat to until it forms a breadcrumb like dough. Do not overmix.
Turn this onto a piece of clingfilm and bring together into a disc. Chill for 30 minutes.
Preheat the oven 150C. remove the dough from the fridge and on a lightly floured surface, roll until ½ cm thick. Cut out shapes, place on a lined baking tray and freeze for 10 minutes.
Bake on the middle shelf for 35-40 minutes or until very lightly golden. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Remove the mousse from the fridge and serve with the biscuits for scooping.