Dark chocolate mousse

  • Preparation Time20 mins
  • Cooking Time60 mins
  • Serves5
  • DifficultyEasy
250g package silken tofu, drained
85g high quality plain chocolate, finely chopped
25g unsweetened cocoa powder
65ml water
1 tbsp brandy
100g plus 1/2 tsp caster sugar
65ml double cream
1 1/4 tsp grated chocolate
In a blender or food processor, puree the tofu until it is smooth.

Put the chopped chocolate, cocoa powder, water and brandy in a heat-proof bowl. Place over a saucepan of 2.5cm barely simmering water. Stir frequently, until all ingredients are blended and smooth. Remove from heat.

Mix in 100g of the sugar, a little at a time, until smooth. Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.

Whip the cream until it is almost completely whipped, add the remaining half a teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate.

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