Recipes

Chocolate Mousse 2

Serves 6-10
25 minutes, plus chilling time

The Big Mama of all mousses! Try this on any of your friends who believe that being vegan is about ‘giving up’ and being a martyr… and watch the smiles of pleasure on their chocolate-smeared chops! This recipe halved will give 4 small but very rich portions.

• 455g/1lb silken tofu (red or blue packet) – available in good supermarkets or health stores.
• 285g/10oz dairy-free chocolate chips or dairy-free dark chocolate such as Green & Blacks/Divine
• 3 tbsp maple, date or agave syrup
• 1 tsp vanilla extract
• Pinch salt

1. Blend tofu until just smooth.
2. Soften chocolate with syrup in a double boiler (or bowl over pan containing 5cm/2 inches of hot water), set over a low heat.
3. Stir gently with a rubber or plastic spatula until the mix has melted and combined.
4. Blend chocolate mixture with vanilla extract, salt and tofu.
5. Mix until creamy, scraping down sides once or twice to ensure everything is well mixed in.
6. Refrigerate in individual serving dishes of your choice for an hour or so - little expresso cups look lovely, or nice glasses.

Good served with berry fruits as a garnish - the colour and tartness gives a lovely contrast. Raspberries and blueberries are particularly good.