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  • Olive Magazine

    HEALTH KICKS

    Apr 15, 2020 4 minutes
    Recipes ADAM BUSH Photographs MIKE ENGLISH

    Vegan chocolate mousse

    20 MINUTES + CHILLING | SERVES 4 | EASY | GF

    dark chocolate 150g, broken into pieces
    silken tofu 300g, drained
    caster sugar ½ tbsp
    raspberries 150g

    • Put the chocolate pieces into a heatproof bowl and melt over a pan of simmering water or in 20-second pulses in the microwave.

    • Put the tofu into a blender with the sugar, pour in the melted chocolate and whizz until completely smooth.

    • 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.

    PER SERVING 352

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