Silken tofu cocoa mousse with raspberries

Ingredients

For 1 serving

• Silken tofu120 g
• Unsweetened cocoa powder1 tablespoon
• Dark chocolate 70%8 g
• Maple syrup1 teaspoon
• Raspberries40 g

Contains: soy,

In season: June – September

Method

1. Break up the dark chocolate and melt it in the microwave on medium power in 20–30 second bursts, stirring, until smooth and glossy.
2. Drain the silken tofu and put it in the jug of a stick blender with the cocoa, maple syrup and melted chocolate.
3. Blend for about 1 minute, scraping down the sides, until smooth, glossy and free of white specks.
4. Spoon into a small bowl, cover and chill for an hour to firm up.
5. Rinse and dry the raspberries and serve them on top of the mousse.