- 300g silken tofu, gentle press for 10 mins
- 200g dark chocolate, melted
- 2 tbsps Besos de Oro (vegan Baileys, or other liqueur of your choice) opt*
- 2 tbsps soy or other plant-based milk (or you can use a soy or oat cream for a slightly thicker, creamier texture)
- 2 tsp maple syrup
- 1 tsp vanilla extract
- Pinch salt
- Fresh or frozen fruit to garnish – raspberries or strawberries work really well.
- *can omit if you prefer, just increase the quantity of milk to 4 tbsps
Press the silken tofu on the lightest setting for a few minutes, you just need to extract the excess water so it doesn’t dilute the flavours of the mousse or make it too watery. Meanwhile, break the chocolate up and put in a bain marie or double boiler if you have either of those. If not (we don’t), a heatproof glass bowl resting in a pan of boiling water works just as well. Stir gently as the chocolate melts and take off the heat when liquid. Place the melted chocolate in a blender or high-speed mixer along with the pressed tofu and all the other ingredients; the milk or cream, liqueur if you’re using it, maple syrup, vanilla extract and a pinch of salt.
Mix until fully incorporated and silky smooth and pour into individual containers – we use shot glasses – and decorate with fresh fruit and extra grated chocolate. Refrigerate until ready to eat, preferably chill for an hour.
Makes 4 large or 8 small portions.
Chocolate Mint Mousse
If you’re a fan of chocolate mint, add a few drops of peppermint essence along with the other ingredients, swap the Besos for Crème De Menthe and serve topped with fresh mint leaves.
Chocolate Orange Mousse
Substitute the Besos with an orange liqueur such as Cointreau, decorate the mousse with thin slices of orange and grate orange zest on top.