Chocolate mousse with beetroot tofu

An inspirational recipe for Chocolate mousse with beetroot tofu.

Dessert Mousse Chocolate


Chocolate mousse

500 ml Debic Chocolat Mousse

100 ml crème de cassis

Beetroot tofu

100 ml Debic Cream35% with sugar

500 ml beetroot juice

30 g fresh strawberries

30 g fresh raspberries

20 g fresh blueberries

60 g kudzu

Citrus cream

500 ml Debic Cream 35% with sugar

5 g lime zest

5 g orange zest

5 g grapefruit zest


10 x chocolate decoration

10 x macarons

20 g freeze-dried raspberries

250 g fresh raspberries

125 g fresh blueberries

1 x tray of atsina cress


Beetroot tofu

Heat the beetroot juice together with the red fruits.

Leave to gently infuse for 20 minutes without overcooking the red fruit.

Pass through a fine sieve and leave to cool.

Finely grind the kudzu and put in a pan with the whipping cream and beetroot juice.

Warm over a low heat, and stir continuously with a spatula until you have a thick pulp-like mixture.

Pour the mixture into a tin and cover with cling film.

Store in the refrigerator.

Chocolate mousse

Whip the chocolate mousse until light and airy in a planet mixer and add the crème de cassis.

Transfer to a suitable container and store in the refrigerator.

Citrus cream

Zest the citrus fruit and add to the cream. Leave in the refrigerator to infuse for 12 hours.


Pass the citrus cream through a fine sieve and whip until light and airy in the planet mixer.

Fill the macarons with the chocolate mousse.

Use a small pallet knife to spread the chocolate mousse over the plates and place a quenelle of cream on top.

Finish the dish with the tofu, blueberries, raspberries, macarons, atsina cress and chocolate decoration.