Mocha mousse pots
4
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Dr Oetker 54% Dark Chocolate Bar
30 g
Yutaka Japanese-Style Silken Tofu
300 g
Cocoa Powder
30 g
Instant Coffee
1 teaspoon(s), level
Groovy Food Co. Agave Nectar Light Amber & Mild
2 tablespoon(s)
Vanilla Extract
1 teaspoon(s), level
Instructions
1
Break the chocolate into pieces and put into a microwave-safe bowl. Cover and melt in the microwave, then set aside to cool.
2
Drain the excess liquid from the tofu and pat dry with kitchen paper. Put into a food processor with the cocoa powder, cooled espresso, agave syrup and vanilla extract.
3
Blend until smooth, then add the melted chocolate and pulse until combined. Divide the mixture between 4 small dessert glasses and pop into the fridge to chill until ready to serve. Grate or shave over 5g vegan dark chocolate before serving.
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