Ok, this is the last of the chocolate extravaganza for a looong time! I promise :p
I had just enough raw chocolate left over to make this amazingly rich boozy vegan mousse recipe. There is a warning attached to it, be prepared for a major chocolate kick. As the raw chocolate is completely different to any shop bought chocolate, it is that little bit stronger on the taste buds .
There is enough in this mixture to feed 8 chocolate booze hounds. The addition of the rum is glorious. It gives it a bit of an oomph and would be perfect to finish off a dinner party with these little treats.
It was my first time using silken tofu in a dessert and I loved the idea that these were completely vegan.
The recipe is simple and you can serve them warm but they are amazing when chilled in the fridge for an hour.
12 oz Silken Tofu
10 oz Dark Chocolate
3 tablespoons Agave Nectar
1 tspn Vanilla Extract
1 tblspn Dark Rum
Melt the chocolate in a heat proof bowl over a pot of simmering water
In a separate bowl, blend the tofu. Leave to the side.
When the chocolate has melted, remove from the heat.
Add in the agave nectar and melted chocolate to the tofu, stir to combine.
Pour in the rum and vanilla extract.
Blend the mixture in a food processor or a hand blender/whisk.
Divide into 8 mini dishes and chill in the fridge for an hour.
Simple and Divine!