Raspberry and Dairy Free Chocolate Mousse
Serves: 6
Ingredients
To make Raspberry and Dairy Free Chocolate Mousse, you'll need:
- 100g dairy free chocolate, at least 70% cocoa solids, chopped roughly
- 100g soft silken tofu
- 50g Stevia
- 2 tbsp. vanilla bean paste
- 50g coconut cream
- 150g raspberries
Method
- Put a medium sized sauce pan on a medium heat, half filled with boiling water.
- Next place a medium sized heatproof bowl on top, ensuring that the base touches the water.
- Pop the roughly chopped chocolate into the bowl and let it melt, stirring throughout.
- After squeezing excess water from the tofu with a clean tea towel, put it into the food processor along with the Stevia and vanilla bean paste.
- Throw in the melted chocolate and coconut cream. Pulse until you have a wonderful, silky texture.
- Pour into a large mixing bowl and mix in the raspberries, leaving a handful for garnishing.
- Divide the mixture between 6 individual bowls and place in the fridge for 30 minutes.
- Remove from the fridge. Garnish with a sprig of mint and raspberries, and tuck in!
Nutritional Facts (Per Serving)
Calories 169 | Total Fat 15g | Saturated Fat 7g | Carbohydrates 21g | Fibre 2g | Protein 3.3g
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