When I first went vegan, I cried for weeks because I would never have my mum’s delicious chocolate mousse again.….So maybe that’s not strictly true. Maybe the truth was that I was so excited about all the new things that veganism brought into my life that chocolate mousse wasn’t really something I thought about too much. Or at all. Until, of course, someone made a delicious Mousse au Chocolate and it wasn’t vegan and I was sad and cried and ate a whole loaf of bread with tartex, because that was all we had back in those days…..

I seem to be having a bit of a dramatic day today. I have never in my life eaten a whole loaf of bread in one go. Before I start making up more sad and fake stories, I’ll just say that I was experimenting with vegan chocolate mousse, and this came out, and I liked it.

Recipe

In a blender or food processor, combine:

200g tofu (I used plain old cauldron)
4 tablespoons cream of coconut
2 tablespoons vegan sour cream (optional, but gives it a nice tangy note)
1 tablespoon cocoa powder
4 tablespoons agave nectar (to taste)
1/3 cup chocolate chips, melted (measure first, then melt)
1/2 teaspoon mint extract

Mix until moussey (hah), fill into glasses and refrigerate for about 8 hours, any less and the mint flavour won’t come through very well. I garnished mine with flowerpaste mint leaves that I cut with my fancy new 2-in-1 leaf cutters and embossers, which you can purchase here.

Serves 4 if you use very small glasses and comes in at 200 kcal each. If you’re greedy, like me, it serves 2 at (you guessed it) 400 kcal each. Enjoy.