Prep Time
10 mins
Servings
4 Servings
Cook Time
0 mins
Difficulty
Easy
A smooth, dairy-free chocolate mousse that comes together in minutes using silken tofu, cocoa and a touch of maple syrup. Elegant enough for guests but quick enough for a weeknight.
Ingredients
400g Silken tofu, drained (Use plain silken (soft) tofu for the creamiest texture; press gently on a sieve to remove excess liquid)
40g Cocoa powder, sifted (Sifting prevents lumps and gives a smoother mousse)
60ml Maple syrup (Adjust to taste; agave syrup is an alternative)
1 tsp Vanilla extract
Pinch Sea salt
100g Fresh berries (to serve), optional (Raspberries or strawberries)
Method
Step 1
Place the drained silken tofu, sifted cocoa powder, maple syrup, vanilla extract and a pinch of sea salt in a blender or food processor.
Step 2
Blend on high until completely smooth and glossy, stopping to scrape down the sides with a spatula as needed. Taste and add a little more maple syrup if you prefer it sweeter.
Step 3
Spoon the mousse into four small serving bowls or glasses, smoothing the tops with the back of a spoon.
Step 4
Chill in the fridge for at least 30 minutes to firm up and deepen the flavour. The mousse can be served immediately if you are short on time, but chilling improves texture.
Step 5
Serve chilled with fresh berries on top or a light dusting of cocoa powder.
Nutritional Information
Per serving:
Energy - 132kcal
Protein - 9.5g
Carbohydrates - 17.7g
Fat - 5.6g
Fibre - 4g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
For an even richer mousse, stir 25g melted vegan dark chocolate into the blender.
