Berry choc mousse
I designed this to not only look amazing but taste good too; at the end of the day who wants a boring fruit plate, or even just air, when everyone else is having a wicked chocolate treat? It takes five minutes to blitz up and plate up.
350 g (12 oz) silken tofu, at room temperature
200 g (7 oz) dark chocolate (70%), melted
70 ml (2¼ fl oz) soy milk
250 g (9 oz) strawberries, hulled and halved
150 g (5½ oz) raspberries
1 small handful of baby basil
- Blitz the tofu in a food processor on high speed until smooth. Scrape down the side of the bowl.
- Reduce the speed of the food processor and slowly pour in the melted chocolate. Return to high speed and blend until completely combined.
- Reduce the speed of the food processor again and slowly pour in the soy milk, then blend until completely combined.
- Line a flat tray with plastic wrap and place six 150 ml (5½ fl oz) tumblers on it. Put 4 whole raspberries into the bottom of each glass and then divide the chocolate tofu mousse evenly between the glasses. Carefully transfer the tray of glasses to the refrigerator for 10 minutes so the mousse can set.
- Cut the remaining raspberries in half and combine them with the strawberries in a small bowl. Arrange the berries on top of the tofu mousse. Garnish with the baby basil leaves.
Make sure that the tofu is at room temperature and the chocolate is fully melted, or you get chocolate chunks in the tofu. Make sure to pour it straight away, otherwise it will set due to the chocolate.
Extracted from Sweet Street by Anna Polyviou, published by Murdoch Books, distributed by Allen & Unwin, RRP $45