Imagine a rich, buttery, velvety smooth chocolate mousse; one so rich that an espresso cup full is more than enough. Now imagine that the little fat in this mousse is primarily monounsaturated (thus good) and the entire pudding is cholesterol free. Now imagine that this pudding also contains no refined sugars and takes less than 5 minutes to prepare.
Created using Clearspring’s new organic silken tofu which when whizzed up is deliciously creamy, this was partially inspired by Jac and by an avocado chocolate mousse that can be found all over the internet. I need you to trust me here, the finished product does not taste of either avocado or banana although on the surface they do seem to be odd ingredients.
This is probably more of a chocolate pot than a traditional mousse, without raw eggs it is safe for small children to eat, and there is no worry about the mousse separating in the fridge.
- 1 350 g carton silken tofu
- 1 ripe banana
- 1 avocado
- 4 dsp cocoa powder
- 4 dsp maple syrup
- Scant zest of half an orange
- Cacao nibs optional
- Add all ingredients to the food processor and whizz. Dollop into ramekins, or if feeling fancy, chill and then pipe into espresso cups. Sprinkle with cacao nibs.
- Enjoy and polish your halo for being so healthy.