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Ingredients
- dark chocolate 150g, broken into pieces
- silken tofu 300g, drained
- caster sugar ½ tbsp
- raspberries 150g
Method
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Step 1
Put the chocolate pieces into a heatproof bowl and melt over a pan of simmering water or in 20-second pulses in the microwave.
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Step 2
Put the tofu into a blender with the sugar, pour in the melted chocolate and whizz until completely smooth.
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Step 3
Spoon the mousse into four small glasses, alternating with a few raspberries, until both are used up. Chill for at least 2 hours, until set. Remove from the fridge 10-15 minutes before serving to soften slightly.
*This recipe is gluten free according to industry standards
Check out our best vegan baking ideas here
Nutritional Information
- Kcals 352
- Fat 23.5g
- Saturates 12.5g
- Carbs 23.7g
- Sugars 17.1g
- Fibre 6.8g
- Protein 8g
