Rich Chocolate Mousse with Strawberry Compote

Looks naughty, tastes sublime and is brimming with tofu goodness! Get your just desserts and chocolate fix without any fat-laden guilt by making a totally vegan mousse that would even fool cream connoisseurs (almost impossible to tell this is not made with dairy). An elegant dinner party finale to impress your guests, with minimum effort or preparation fuss. The most difficult part of this recipe will to not eat the lot yourself (making a double batch possibly recommended!).

MAKES: 1 - 6 dessert servings
(depending on whether you want to share or not!)

30-45 minutes

Strawberry Compote
500g Strawberries (reserve 6 strawberries for decoration)
½ Cup sugar
½ Lemon or grapefruit juiced
1 Tablespoon chia seeds (optional, but will thicken the compote nicely and add nutrients)

Chocolate Mousse
1 Tub (300g) of Earth Source Foods Silken Tofu
7 Tablespoons coconut oil (liquid/melted)
5 Tablespoons raw cacao or cocoa powder
3 Tablespoons coconut sugar
3 Tablespoons raw sugar
1 or 2 Tablespoons brandy or other preferred liquor
¼ Teaspoon cinnamon
1 Teaspoon vanilla essence
⅛ Teaspoon salt

Hull strawberries, place in a saucepan with sugar, citrus juice and chia seeds. Cook for 20 to 30 minutes or longer, stirring frequently until quite reduced and jammy. Set aside to cool. Any leftovers can be used as a spread on toast or on cereal etc.

To make the chocolate mousse, whizz together all ingredients except tofu, until really well combined. Then add the drained silken tofu and whizz again until the mixture is super smooth. Test to make sure it is delicious – add more sugar if desired.

Spoon chocolate mousse mixture into 6 individual glass bowls or nice glasswear. Then top with cooled strawberry compote, and decorate with a fresh strawberry. Keep refrigerated to fully set for at least an hour and until ready to serve. If you have any, add a drizzle of coconut cream as a final touch!



Rich Chocolate Mousse with Strawberry Compote
Suited Tofu Style - Silken Tofu