Vegan chocolate mousse with honeycomb and Forced Yorkshire Rhubarb
This vegan chocolate mousse with honeycomb and forced Yorkshire rhubarb makes a decadent alternative bowl food dessert.
For the chocolate mousse
- 600g silken tofu, drained
- 300g vegan dark chocolate, broken into pieces
- 2 vanilla pods, seeds only
- 2 tbsp treacle
- Agave syrup, to taste
- 40g toasted flaked almonds, to serve
For the honeycomb
- 100g/31⁄2oz caster sugar
- 100ml/31⁄2fl oz glucose syrup
- 2 tbsp golden syrup
- A pinch of bicarbonate of soda
For the rhubarb
- 600g forced Yorkshire rhubarb
- Stock syrup (225 g (8 oz) sugar and 300 ml (10 fl oz) water)
- 1 lemon juice and zest
- Honey cress to garnish
- Put the tofu in a bowl and blend with a hand blender until you have a purée.
- Melt the chocolate in a heatproof glass bowl set over a saucepan of simmering water, being careful not to let the bowl touch the water.
- Whisk in the tofu, vanilla seeds, treacle, and agave syrup. Place in a container or glass in refrigerate until set.
- Line a baking tray with baking paper.
- To make the honeycomb, put the sugar, glucose, and golden syrup into a saucepan and heat until it reaches 145C. This should take about 5 minutes.
- Quickly whisk in the bicarbonate of soda and pour it onto the lined baking tray. Set aside to cool and harden.
- Cut the rhubarb into batons or dice the lightly poach in the stock syrup with lemon juice & zest. Remember forced rhubarb doesn’t need a lot of cooking.
- To assemble the dessert, use 8 decorative glasses, divide the vegan chocolate mousse equally amongst the glasses, add the honeycomb on top of the mousse, spoon the rhubarb on top of the honeycomb and drizzle a bit of the reserved stock syrup over the rhubarb. Scatter a few toasted flaked almonds on top.