You may be sceptical about using tofu in a dessert, but I think you’ll be pleasantly surprised. This silky chocolate mousse is rich, velvety smooth, creamy and very easy to whip up. You’ll never guess that it is vegan, gluten-free, egg-free and low in calories.
It’s perfect as a light after-dinner treat or a healthy snack.
“Silken tofu is creamy and smooth, with a subtle flavour that lends itself to thicken and create this chocolatey treat,” explains chef Phil Vickery. “It just happens to be vegan and low-calorie too.”
Silky Chocolate Mousse from Diabetes Meal Planner by Phil Vickery
- 150g silken tofu, drained
- 2 teaspoons vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 5g dark chocolate
1. Pat dry the tofu and then puree in a food processor or blender for a few seconds until smooth.
2. Add the vanilla, sift in the cocoa (to avoid lumps) and blend briefly.
3. Melt the chocolate on low power in a microwave until runny. (If the chocolate cools too fast the texture might become grainy instead of mixing in smoothly.) Add to the tofu mixture in the food processor. Pulse until smooth.
4. Divide between two little serving dishes, such as ramekins, and pop in the fridge to chill until ready to serve.
Nutrition tips: serving with a few cherries or raspberries on the side will add some useful fibre. Dark chocolate with a high cocoa content (70 per cent or more) is a good source of iron, magnesium, copper, manganese, potassium, phosphorus, zinc and selenium.
SATURATED FAT 1.1g
TOTAL SUGARS 1.6g
Diabetes Meal Planner by Phil Vickery with Bea Harling BSc, photography by Kate Whitaker, is published by Kyle Books. Available now.
What do you think of vegan desserts? Have you used tofu in any other dessert recipes?
– With PA
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