This is one of those recipes whipped up on the day with what is available. I had guests over for the Easter weekend and couldn’t resist stocking up on fresh tofu as I shopped for bits at the Chinese supermarket. I admit I am not always the biggest fan of chocolate mousse. For me it needs to be dense and smooth and rich. I say no to foam! This definitely checked ALL the boxes for me and was lapped up by five very happy guests. Of course, the secret is to never tell anyone they are eating a tofu dessert – the gasps of disbelief when all is revealed are priceless. I invite anyone who ‘dislikes’ tofu to have a go at this! Definitely try to use the softer Chinese tofu available at Asian supermarkets. Velvety bliss.
6 Blocks ‘Chinese’ Tofu, rinsed
6 TBSP Cocoa Powder
1/2 Cup Coconut Oil
1/2 Cup Raw Honey
1/2 tsp Vanilla Exctract
Chocolate shavings to garnish (optional)
1. Place the tofu in a blender and blend until smooth and glossy. In the meantime gently melt the honey and coconut on low heat.
2. With the blender running, add the melted honey and oil in a thin stream and add the vanilla essence.
3. Taste and adjust for sweetness and richness (cocoa) as needed and then pour into 6-8 ramekins. Refrigerate for 2 hours before garnishing and serving.