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.