Chocolate Tofu Mousse with Raspberries

A silky chocolate mousse made from silken tofu that needs no cream or egg and, thanks to hemp seeds, provides more protein than classic desserts. Fresh raspberries add tartness and freshness.

By yumbelo-Küche · 2 servings · 150 minutes

Ingredients

• 200 g silken tofu
• 80 g vegan dark chocolate
• 2 EL water
• 2 EL maple syrup
• 1 EL cocoa powder
• 1 TL vanilla extract
• 1 Prise salt
• 2 EL shelled hemp seeds
• 100 g raspberries

Method

1. Finely chop the chocolate and melt it with the water in a heatproof bowl set over a pot of gently simmering water, then let it cool briefly.
2. Drain the silken tofu well and purée it with the maple syrup, cocoa powder, vanilla extract, salt and 1 tbsp hemp seeds in a blender or with an immersion blender until very creamy.
3. Add the lukewarm chocolate and blend everything again until smooth, until no streaks are visible.
4. Divide the mousse between two glasses or small bowls and chill for at least 2 hours so it sets.
5. Rinse the raspberries, pat them dry and spread them over the mousse. Sprinkle with the remaining tablespoon of hemp seeds and serve.