Chocolate Espresso Mousse:
Gluten free and Vegan
1 block dark dairy free chocolate 200g
1 packet silken tofu
1 heaped Tablespoon of instant coffee granules
2 Tablespoons of cacao nibs (optional)
1 tsp Vanilla paste
cocoa powder for dusting.
Melt your block of chocolate. I like to melt mine in a glass bowl in the microwave in short bursts stirring often. In a blender or food processor whiz up silken tofu. Pour in melted chocolate and stir by hand. Stir in coffee granules, vanilla and nibs (or other preferred flavours). Spoon mousse into espresso cups or ramekins and refrigerate for at least an hour and dust with raw cacao powder before serving.