Mocha mousse pots
4
Points®
Total time: 12 min • Prep: 10 min • Cook: 2 min • Serves: 4 • Difficulty: Easy
The secret ingredient to this light and creamy chocolate mousse is actually - tofu! Tofu brings a smooth and creamy texture, whilst the chocolate and coffee bring the flavour. There’s only one thing left to do and that’s to enjoy it!
Ingredients
Dark chocolate
30 g, vegan variety, 25g chopped and 5g to serve
Silken tofu
300 g, drained
Cocoa powder
¼ cup(s), (25g)
Coffee, espresso
45 ml, cooled, or strong black coffee
Agave syrup
1½ tbs
Vanilla bean extract, alcohol free
1 tsp
Instructions
1
Place chocolate in a microwave-safe bowl. Microwave on Medium (50%) for about 1½ minutes, stirring every 30 seconds, until just melted. Set aside to cool.
2
Place the tofu on a paper-towel lined plate. Pat with paper towel to remove excess moisture. Transfer tofu to a food processor with cocoa powder, coffee, agave syrup and vanilla and process until smooth. Add melted chocolate and pulse until combined.
3
Divide the mixture between 4 small dessert glasses and refrigerate to chill until ready to serve. Grate or shave extra chocolate over mousse pots before serving.
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