Espresso and Chocolate Mousse

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Step 1.

Melt the chocolate over a bain-marie on low heat. Stir constantly so it doesn’t burn, using a wooden or plastic spoon.

Step 2.

Blend the tofu in a blender until fully liquidised.

Step 3.

Allow the chocolate to cool slightly, then add it to the tofu and blend again to fully combine, scraping down the sides.

Step 4.

Add the agave, milk and coffee and blend again. Taste for sweetness and add more sweetener if you like.

Step 5.

Pour the mix into ramekins or small glasses and refrigerate for at least 30 mins.

Step 6.

To serve, top with your favourite fruit (I've gone for raspberries) a squeeze of agave and some shaved chocolate.

Topping options: strawberries, coconut flakes, granola, bananas, toasted nuts.

175g Vegan Dark Chocolate (Plus Extra For Topping)
300g Silken Tofu
60ml Espresso Shot/ Strong Brewed Coffee
35g Agave Syrup (Sub for Maple/ Golden Syrup)
65ml Non-Dairy Milk
1 Punnet Raspberries