These divine little pots have a decadent flavour combination of chocolate and orange. I love the subtle boozy hint, but feel free to replace with a teaspoon of good-quality natural orange extract. Make sure that you use silken tofu, as firm tofu will not create the desired bubbly mousse texture.
DETAILS
Serves 2
INGREDIENTS
- 340g (12oz) silken tofu
- 100g (31/2oz) dark chocolate chips or chunks (ensure dairy- free)
- 4 tbsp maple syrup
- 1 tbsp orange liqueur (ensure vegan)
- 1 tsp good-quality vanilla extract
METHOD
- Add the silken tofu to a high-powered jug blender and blitz on high until smooth, or use a stick blender to blitz the silken tofu in a bowl.
- Add the dark chocolate pieces to a heatproof bowl, then melt over a pan of simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until the chocolate has melted into a shiny liquid, then carefully pour into the blended tofu.
- Stir in the maple syrup, orange liqueur and vanilla extract, then blend again to ensure the mixture is silky smooth and fully combined.
- Spoon into ramekin dishes or pots, then chill in the fridge for at least 4 hours or overnight until set.
Cook’s tip
The mousse requires some time to set in the fridge, so it can be prepared a day in advance. Sprinkle with unwaxed orange zest just before serving, if you like.
Recipe adapted from Easy Vegan Bible by Katy Beskow, (Quadrille, £22). Photography by Luke Albert.