No dairy, creamy choco­late mousse

The Jewish Chronicle - - LIFE - JEWISH VEG­E­TAR­IAN SO­CI­ETY’S

This recipe is quick and easy to make and non-ve­gans are of­ten sur­prised to learn that it’s made from tofu – it’s so rich and creamy – you’d never guess!

Prep time: 15 mins

Cook time: 1 hour

To­tal time: 1 hour 15 mins Serves: 4


1 x 350 g box of silken tofu 200 g dark choco­late


In a blen­der, or us­ing a hand blen­der, puree the tofu un­til smooth.

Pour some wa­ter into a large saucepan and bring to the boil. Mean­while place Tofu is the se­cret in­gre­di­ent in this de­li­cious dessert 150g of the choco­late into a glass bowl small enough to sit in the larger pan with­out touch­ing the wa­ter. Place this on top of the larger pan, to melt the choco­late. Al­low the melted choco­late to cool slightly then add to the pureed tofu and blend well.

Pour into 4 small dessert bowls and chill for one hour or more.

Grate the re­main­der of the choco­late and sprin­kle over the mousses be­fore serv­ing, or for the dec­o­ra­tion above, melt the re­main­ing choco­late and pipe or driz­zle it in 4 shapes onto a piece of grease­proof pa­per on a cold bak­ing sheet. When cool, place a choco­late shape on each cup.

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