Here's an equation that you probably didn't learn at school: Tofu + chocolate = the most indulgent, velvety, healthy and low fat (but don't tell people that) chocolate mousse you've ever had! Most people would cringe at the thought of using tofu in a dessert but make all the naysayers eat their words (or better yet, some tofu chocolate mousse) with this easy dairy-free recipe.
Note: no dairy eaters were harmed in the making of this dessert. They all gobbled it up none the wiser.
300g Kingland Silken Tofu
80g chocolate (we used 70% dark chocolate)
1/4 cup sugar
1 tbsp cocoa powder
Optional : Frangelico or other liqueurs
Melt the chocolate in a bain marie and add the sugar and cocoa powder. Mix well and make sure the sugar has melted into the chocolate - there might be some lumps but the blender will process out all the lumps.
In the blender, blend the tofu with the chocolate mixture to form a smooth pudding. For a guilty adult pleasure, add 2 splashes of liqueur and pulse until mixed in (or leave out for the kiddies!)
Chill in the fridge for 4 hours before serving. This helps with eliminating the bean-y tofu taste in the mousse.
Some variations we can't wait to try out are with milo, peanut butter and chocolate and dulche de leche (contains dairy).