Desserts
Creamy Vegan Chocolate Mousse
Recipe by Amelia Littlejohn
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Creamy, rich, sweet and more-ish. These quick & easy chocolate mousse pots make the perfect dinner party dessert. Simply blend the ingredients and keep in the fridge until you’re ready to serve!
Compatible with
Allergies
-
Contains milk
Tip: Allergy Advice
This dish contains the following allergens: milk
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 300g silken tofu
- 180g dark chocolate
- 100ml almond milk
- strawberries to decorate
Utensils
-
Step 1
Place the chocolate into a pan over a low heat and allow to melt. Be careful not to burn the chocolate, so cook slowly and stir regularly.
-
Step 2
Once melted, remove from the heat and allow to cool for a few minutes.
-
Step 3
Place the tofu, melted chocolate and almond milk into your food processor and blend until smooth.
-
Step 4
Transfer the mixture into pots and place in the fridge for a minimum of 3 hours to set.
-
Step 5
-
Step 6
-
Step 7
Before serving, top with fresh strawberries and a touch of grated chocolate.
