Silken tofu is the secret ingredient for this smooth and creamy (and totally vegan) chocolate mousse recipe. It makes a quick and easy yet impressive dessert.
Contents
Ingredients
- 150g dark chocolate, broken into pieces
- 300g silken tofu, drained
- ½ tbsp caster sugar
- 150g raspberries
Method
- STEP 1
Put the chocolate pieces into a heatproof bowl and melt over a pan of simmering water or in 20-second pulses in the microwave.
- STEP 2
Put the tofu into a blender with the sugar, pour in the melted chocolate and whizz until completely smooth.
- STEP 3
Spoon the mousse into four small glasses, alternating with a few raspberries, until both are used up. Chill for at least 2 hours, until set. Remove from the fridge 10-15 minutes before serving to soften slightly.
