Silky and rich
With tofu and dairy-free chocolate, these are a tasty vegan twist on regular chocolate mousse
Serves 6 – 8
10m (plus chilling)
-200 g dairy-free dark chocolate (at least 75% cocoa solids)
-700 g silken tofu
-160 g maple syrup
-zest of 1 lime
-1 tablespoon vanilla bean paste
-1 tablespoon dark rum
-1 large pinch of dried chilli flakes
-1 large pinch of sea salt
Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally.
Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl. Add the tofu to a food processor with the remaining ingredients, then blitz for 1 to 2 minutes, or until smooth. Add the melted chocolate and pulse until silky and combined.
Divide the mixture between little bowls (to make it extra special, I like to use a mixture of espresso cups and cute little glasses), pop in the fridge for 15 minutes to chill, then serve.
Tip: Try serving your chocolate pots with shavings of dark chocolate, or bash up your favourite crunchy biscuits or nuts and sprinkle them on top.
Nutritional Information Amount per serving:
Of an adult’s reference intake