This rich and decadent mousse is a perfect pud topped with Mummy Meegz Chickee eggs for a nice Easter touch.
Method
Firstly melt your chocolate either in the microwave or in a bowl over a pan of simmering water. One melted put to one side until it’s cooled.
Next drain the liquid from the silken tofu and add to a blender with the maple syrup and vanilla extract (if you’re using) then blend until you have a whipped cream consistency.
Then add the cacao powder, cooled melted chocolate and a pinch of sea salt. Blend again, ensuring everything is fully incorporated.
Give it a try, it may need tweaking with more salt/syrup
Divide the mixture between four pots or glasses and refrigerate for at least 90minutes or longer if you can. You can prepare these the day before.
When serving, add some roughly chopped Chickee eggs to the top of each pud and you’re done!