INGREDIENTS – Serves 2
340g (12oz) silken tofu
100g (31⁄2oz) dark chocolate
chips or chunks (ensure dairyfree)
4 tbsp maple syrup
1 tbsp orange liqueur (ensure vegan)
1 tsp good-quality vanilla extract
“These divine little pots have a decadent flavour combination of chocolate and orange. I love the subtle boozy hint, but feel free to replace with a teaspoon of good-quality natural orange extract. Make sure that you use silken tofu, as firm tofu will not create the desired bubbly mousse texture.”
1 Add the silken tofu to a high-powered jug blender and blitz on high until smooth or use a stick blender to blitz the silken tofu in a bowl.
2 Add the dark chocolate pieces to a heatproof bowl, then melt over a pan of simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until the chocolate has melted into a shiny liquid, then carefully pour into the blended tofu.
3 Stir in the maple syrup, orange liqueur and vanilla extract, then blend again to ensure the mixture is silky smooth and fully combined.
4 Spoon into ramekin dishes or pots, then chill in the fridge for at least 4 hours or overnight until set.
The mousse requires some time to set in the fridge, so it can be prepared a day in advance. Sprinkle with unwaxed orange zest just before serving, if you like.
Easy Vegan Bible by Katy Beskow (Quadrille, £22)
Photography ©Luke Albert