Chocolate Mousse version 1

Chocolate mousse version 1

presented with a raspberry and a small mint leaf

First version of a chocolate mousse.

  • 125g silken tofu (this is the soft kind)
  • 50g dark chocolate (without milk)
  • 25g frozen raspberries
  • 1tbsp agave syrup
  • a mint leaf for garnish

Just melt the chocolate with the broken up frozen raspberries, then add them to the silken tofu in a blender.  Whiz it up some, then add the agave syrup, and whiz some more.

Chill in the fridge for half an hour or more.

This could easily be a sugar free dessert, just get sugar-free chocolate from Thorntons or Holland and Barrett.  Next time, I may put finely chopped mint in as well (mint and raspberry together), or hazelnuts instead of both.


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