This rich and silky dessert or snack is made with just three simple ingredients - silken tofu, chocolate buttons, and maple syrup - blended to perfection in the Thermomix. But there's a bit of an art to getting it perfectly smooth and creamy - lucky I've mastered it, so all you've got to do is follow the recipe! With a generous dose of protein from the tofu and minimal carbs, this recipe is ideal for those following a low-carb or ketogenic lifestyle and those wanting higher protein, more satisfying snacks. I love setting this mousse in my mini silicone pots with lids so I can grab a pot when the 3pm slump hits and it really hits the spot (without the sugar rollercoaster!). Also great for lunchboxes and on-to-go protein treats. And trust me, don't tell anyone there's tofu in it and they truly will never know!
Serves 8
+gluten free
+nut free
+egg free
+dairy free (optional)
+vegetarian
+vegan
Ingredients
300g 70% (minimum) dark chocolate buttons*
900g silken tofu, drained (ideally at room temperature)
30g maple syrup, or to taste (optional)
Method
- Place chocolate in TC bowl, melt for 3 minutes, 60°C, speed 3. Scrape down sides (this is the best spatula for this!).
- Melt for a further 1 minute, 60 °C, speed 1.
- Add tofu, blend for 1 minute, 60 °C, speed 6. Scrape down sides.
- Blend for a further 1 minute, 60 °C, speed 6.
Pour into individual ramekins or mini silicone pots and refrigerate for a minimum 1 hour before serving. Store in the fridge for up to five days.
Note: This recipe can be halved - decrease the quantities but follow the exact same steps.
*Use dairy-free chocolate for a dairy free and vegan option.
