Espresso & Chocolate Mousse

Espresso & Chocolate Mousse

Tags

Sweet
Cold

Cook

Ingredients

  • 115g dark chocolate
  • 200g silken tofu
  • 40ml espresso
  • 20g agave
  • 40ml oat milk
  • 100g raspberries

Steps

  1. Melt the chocolate over a bain-marie on low heat. Stir constantly.
  2. Blend the tofu in a blender until fully liquidised.
  3. Let the chocolate cool slightly, then add to the tofu and blend to fully combine
  4. Add the agave, milk and coffee and blend again. Taste for sweetness.
  5. Pour the mix into ramekins and refrigerate for at least 30 mins.
  6. To serve, top with raspberries and some shaved chocolate.