SILKY CHOCOLATE MOUSSE

Silken tofu is creamy and smooth with a subtle flavour that lends itself to thickening and creating this chocolatey treat. It just happens to be vegan – and low calorie, too.

SERVES 2

PREPARATION TIME 10 minutes

150g silken tofu, drained

2½ tsp vanilla extract

1 tbsp unsweetened cocoa powder 5g dark chocolate

Pat dry the tofu and then purée in a food processor or blender for a few seconds until smooth.

Add the vanilla, sift in the cocoa

(to avoid lumps) and blend briefly.

Melt the chocolate on low power in a microwave until runny. (If the chocolate cools too fast the texture might become grainy instead of

HHHmixing in smoothly.) Add to the tofu mixture in the food processor. Pulse until smooth.

Divide between two little serving dishes, such as ramekins, and pop in the fridge to chill until ready to serve.

HNUTRITION TIP

Serving with a few cherries or raspberries on the side will add some useful fibre. Dark chocolate with a high cocoa content (70 per cent or more) is a good source of iron, magnesium, copper, manganese, potassium, zinc, phosphorus and selenium.

ENERGY 75kcals PROTEIN 6.3g FAT 4g SATURATED FAT 1.1g CARBOHYDRATE 3.7g

TOTAL SUGARS 1.6g SALT 0g SODIUM 0mg FIBRE 1g

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