A spicy and indulgent dessert blending the creaminess of tofu with rich chocolate, infused with a hint of fiery chili.

Chilli chocolate tofu mousse




Serves: 8

  • 200g dark chocolate, minimum 70% cocoa solids
  • 600g silken tofu
  • 160g agave or maple syrup
  • Small pinch sea salt
  • Pinch chilli flakes
  • Cacao nibs, maple syrup and a few spoonful’s of coconut yoghurt, to serve.


  • Melt the dark chocolate in a bain-marie and then use a blender to process with all the other ingredients until super smooth.
  • Spoon into 8 individual glasses and set in the fridge for a couple of hours or overnight.
  • To serve, spoon a little coconut yoghurt onto each mousse, drizzle maple syrup and sprinkle with cacao nibs