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Silken tofu SKINNY chocolate mousse
A healthier choice of dessert that is vegan-friendly and suitable for diabetic lifestyles! These silky smooth, protein-rich chocolate puddings are sweetened with NOMU SKINNY Hot Chocolate. You don’t need a huge portion per serve, and we recommend topping them with whipped cream, whipped coconut cream or coconut yoghurt to finish.

Silken tofu SKINNY chocolate mousse

Servings: 4-6

Ingredients

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

Directions

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.

 

Ingredients

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

Directions

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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