This is just about the only tofu recipe I use on a regular basis and that's because it's great! I've made this without telling people what the egg/dairy replacement is and no-one can guess. The recipe is adapted from The Inventive Vegan's recipe- which can be found here, although I've changed it to add in a little more chocolate and leave it for a little longer to set. When you first make this is will have the consistency of angel delight but after two hours it goes solid and lots richer. Perfect for any friends who love pudding!
Makes enough for 4
300g of dark chocolate- the best you can get (You can hold about 20g of this back if you want to grate chocolate over the mousses afterwards), broken down into pieces
1 pack of silken tofu
1/2 cup of soy or almond milk
1-2 tablespoons of agave syrup
Berries or other pieces of chocolate to add on top once set
Melt the chocolate- I use a make-shift bain-marie to do this, as chocolate can get too hot too quickly and coagulate (I've watched enough of the Great British Bake-Off to learn my lesson by now!), so I heat water in a pan, and over the top of that stir the chocolate in a heat-proof bowl that is bigger that the pan so it sits on top.
In another bowl, blend the tofu with the milk until smooth. Once the chocolate is ready, add it in, along with the agave syrup to taste. Mix well and check there is enough agave in as you may have a sweeter tooth that I do!
Pour into your chosen dish or cups- I think glass cups look the best for this- and chill in a fridge for 90 minutes to 2 hours- or even longer if you have time.
Top off with berries, more chocolate, chopped nuts or anything else you fancy.