Tofu Chocolate Mousse

Cook time 10 minutes (+ chilling time)
Servings 4


200g of good quality dark chocolate (70%), broken into pieces
400g silken tofu, drained
2 tbsp honey
1 tsp vanilla extract
Pinch salt

Tofu Chocolate Mousse


Wrap the tofu with 4 layers of kitchen paper. Place on a plate, and top tofu with the flat side of another small plate to squeeze the liquid out for 15 minutes.

Place 150g of chocolate in a bowl over a pot of simmering water. Gently melt, stirring regularly. Remove and let it cool to room temperature.

Place the remaining 50g of chocolate into a food processor and pulse 4-5 times to create a kind of crumb. Remove and reserve for later. Roughly chop the tofu and add to the food processor with the honey, vanilla and a pinch of salt, and blend for 3-4 minutes or until creamy and very smooth.

Add the cooled melted chocolate to the tofu mixture and change over to a whisking attachment. Whip until light and fluffy, then fold through the chocolate chips. Place in a piping bag and pipe into the decorative bowls, glasses or a container and chill in the fridge for a few hours before serving. You can also spoon it in if you don’t have a piping bag.

Serve with some extra grated chocolate on top.