• 650g silken tofu
  • 250g dark chocolate (with 50% of the cocoa broken into pieces)
  • 2 cups of coconut flakes
  • 3 Tbsp agave syrup
  • 2 tsp locust bean gum (to thicken)
  • a little vanilla & cinnamon to taste


Silken tofu is a soy product with a very high moisture content and a very delicate texture. It is ideal for pureeing and thus as a basis for creams or mousses.


  1. Place the chocolate and 3 tablespoons of water in a saucepan and melt it at very low heat whilst constantly stirring.
  2. Add all ingredients to the AND SOY cooking blender. Fill the jug with cold water until the chocolate tofu mixture reaches the 1,3L mark.
  3. Select program 5 and start. Transfer the finished smooth mousse to a bowl or serving glasses and chill for at least 3 hours.
  4. It should have a shelf life of a few days in the refrigerator, if it hasn't all immediately been devoured like at my house.

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