Recipe: Eggless Tofu Chocolate Mousse

tofu-chocolate-mousse

Clockwise from top: Tofu choc mousse garnished with chocolate buttons, icing flower, and cranberries and coconut.

I love how tofu has started to gain popularity in the UK. It took the UK a while to realise just how awesome tofu is. Hailed by some as a superfood, this versatile, protein-rich soy product is fast becoming a prominent ingredient of a healthy diet – perfect for vegetarians and vegans. I was craving something sweet, so I decided to make a chocolate mousse with my leftover Easter egg (not a fan of chocolate, so it was hard work demolishing the Easter egg). Here is the recipe, perfect as a pre-weekend treat:

Ingredients (serves 6):

  • 1/2 box of silken tofu, drained 
  • 200g of milk chocolate (add more if you like)
  • Vegetarian gelatin (I used 1/3 of a Dr Oetker Vege-Gel sachet)
  • 100ml whipping cream

I chose not to add sugar or sweetener as I felt the chocolate was sweet enough.

Direction:

1. Whip cream until soft peaks form.

2. Mash the tofu.

3. Melt the chocolate by placing chocolate in a bowl over hot water.

4. Dissolve Vege-Gel in 1 tbsp of hot water and stir well.

5. Fold Vege-Gel, whipped cream, and chocolate into tofu. With a food processor, blend until smooth.

6. Spoon into individual ramekins and allow to set in fridge. The mousse should set in an hour.

Enjoy!

Winnie xx

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