Photo of Mocha mousse pots by WW

Mocha mousse pots

4 - 5
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min


Dr Oetker 54% Dark Chocolate Bar

30 g

Yutaka Japanese-Style Silken Tofu

300 g

Cocoa Powder

30 g

Instant Coffee

1 teaspoons, level, cooled

Groovy Food Co. Agave Nectar Light Amber & Mild

2 tablespoons

Vanilla Extract

1 teaspoons, level


  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.