1 block (300g) silken tofu
100g 70% dark chocolate (or your favourite sugar-free chocolate), melted
3-4 tsp NOMU SKINNY Hot Chocolate, depending on your preferred level of sweetness
1 tsp NOMU Vanilla Essence
To serve:
Whipped cream, whipped coconut cream or coconut yoghurt
Dark chocolate shavings
Take the tofu out of the fridge and leave for 1 hour to come to room temperature – this will stop the melted chocolate from instantly setting when its mixed in.
Place the tofu in a high-powered blender or Nutribullet along with the remaining ingredients. Blend until super smooth and silky, scraping the sides of the jug to incorporate everything well.
Pass the mixture through a sieve to remove any unwanted lumps, then divide the mousse between 4-6 ramekins.
Place in the fridge for 1 hour to firm up, then finish with your choice of toppings.
Tip: Have a look at our Flourless Chocolate Cake recipe to see how to make a whipped coconut cream topping.
1 block (300g) silken tofu
100g 70% dark chocolate (or your favourite sugar-free chocolate), melted
3-4 tsp NOMU SKINNY Hot Chocolate, depending on your preferred level of sweetness
1 tsp NOMU Vanilla Essence
To serve:
Whipped cream, whipped coconut cream or coconut yoghurt
Dark chocolate shavings
Take the tofu out of the fridge and leave for 1 hour to come to room temperature – this will stop the melted chocolate from instantly setting when its mixed in.
Place the tofu in a high-powered blender or Nutribullet along with the remaining ingredients. Blend until super smooth and silky, scraping the sides of the jug to incorporate everything well.
Pass the mixture through a sieve to remove any unwanted lumps, then divide the mousse between 4-6 ramekins.
Place in the fridge for 1 hour to firm up, then finish with your choice of toppings.
Tip: Have a look at our Flourless Chocolate Cake recipe to see how to make a whipped coconut cream topping.
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