Chocolate tofu mousse

Taken from "VEG: simple, stylish and seasonal vegetarian cooking" by Catherine Mason (Pauntley Press, 2001, ISBN: 0-9534879-2-8, price £12.99)
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This is a good vegan dessert and also a useful vehicle for persuading children to eat tofu. If you are making this for a vegan, just check that the brand of chocolate you intend to use doesn't contain any animal or dairy products – most dark chocolates don't, but you need to be certain.

I included it in my August selection of recipes as it makes a lovely accompaniment to seasonal fruits such as raspberries, strawberries or peaches.

• 100 g (3½ oz) top quality dark chocolate (around 70% cocoa solids)
• 300 g (10½ oz) silken tofu (firm)
• 110 g (4 oz) icing sugar, sieved
• 2 teaspoons vanilla essence
• 1 tablespoon brandy (omit for children)

Melt the chocolate in a bowl suspended over barely-simmering water. Drain and blot the tofu with kitchen roll, then place it and the remaining ingredients in a food processor and whiz until smooth. Pour in the melted chocolate with the machine running, to incorporate. Transfer to a serving bowl or individual dishes and chill thoroughly. Serve with fresh fruit.

SERVES 4

Recipe copyright © 2001 Catherine Mason | other sample recipes