Panda’s Kitchen
Whole grain, plant based, made for the kitchen bench
Small bowl of dark chocolate mousse topped with berries and chopped nuts

Dark Chocolate Mousse

Avocado and silken tofu blended with 70% chocolate — small bowls, chilled
Serves
bowls

Ingredients

Method

  1. Melt the chocolateHeatproof bowl
    • Chop dark chocolate and melt it — over a pan of barely simmering water, or in the microwave in 20 second bursts, stirring between each.
    • Stand it aside for a few minutes. Warm, not hot: straight off the heat it can seize the blend.
  2. Blend the baseBlender
    • Scoop in ripe avocado flesh, silken tofu, soy milk, cocoa powder, maple syrup and a pinch of salt.
    • Blend till smooth, stopping to scrape the sides down.
    • Only properly ripe avocado goes smooth — a firm one leaves green flecks through it.
  3. Add the chocolate
    • Pour the melted chocolate in and blend again until glossy and completely smooth, 30–60 seconds.
    • Taste. Add a little more maple if your chocolate is very dark.
  4. Into bowlsSmall bowls
    • Divide between small bowls and level the tops.
    • Top with chopped nuts and berries.
    • Berries hold better added just before serving if the mousse is sitting overnight.
  5. Chill
    • Fridge, 30 minutes minimum. It firms as the chocolate sets.
    • Keeps 3 days covered. Press cling film onto the surface if you want to keep it from darkening.

Nutrition per serve