Ethereal Chocolate Mousse with Raspberry Swirl

Allergens

Nuts (Almond Milk), Soy (Tofu)

Ingredients

• 100g dark chocolate (70% cocoa)
• 250ml almond milk
• 200g silken tofu
• 3 tbsp agave syrup
• 1 tsp vanilla extract
• 200g fresh raspberries
• 40g coconut oil
• A pinch of salt

Instructions

1. Chop the dark chocolate and place in a heatproof bowl. Heat the almond milk in a saucepan until steaming, but not boiling. Pour the hot almond milk over the chocolate and let it sit for a minute before stirring until smooth.
2. In a blender, add the melted chocolate mixture along with silken tofu, agave syrup, vanilla extract, and a pinch of salt. Blend until completely smooth and creamy.
3. Pour half of the mousse into individual glasses or ramekins. Top with fresh raspberries and then drizzle with the remaining chocolate mousse. Swirl gently to create a marbled effect.
4. Place the glasses in the freezer for at least 2 hours, or until set.

Chef’s Insight

Using silken tofu gives a smooth and creamy texture, making it perfect for vegan desserts like this chocolate mousse.

Notes

This chocolate mousse is gluten-free and can be easily adapted to suit various dietary preferences.