A rich, nutty, chocolate mousse. There are other takes on the plant-based chocolate mousse but this one is a favourite, and uses silken tofu as the secret ingredient. Don’t let this put you off! (but check out this recipe for avocado chocolate mousse as well)
Ingredients:
(Serves 4)
Mousse
- Silken tofu – 300g (drained)
- Smooth nut butter – 100g
- Maple Syrup – 1 tablespoon (substitution – honey)
- Dark Chocolate – 100g (melted)
- Chia seeds – 1 tablespoon (optional)
- Fine sea salt – pinch
Berry Compote
- Mixed frozen berries – 1 cup
- Honey – 1 tablespoon (optional)
Instructions:
- Place the tofu, nut butter, maple syrup, melted dark chocolate, chia seeds and salt in a food processor and blend until smooth
- Spoon the mousse into individual bowls, cups or glasses (spatula also required)
- For the compote, heat the frozen berries (+/- honey) gently in a saucepan
- Stir gently to prevent sticking
- Allow to cool
- Place a few spoonfuls of compote on top of the mousse
- Leave in the fridge for a couple of hours before eating