The-Best-for-Last Chocolate Mousse

• serves 8

• Preparation time:

• Cooking time: 10

Ingredients

340 g soft silken tofu, drained
2 teaspoons vanilla extract
1⁄8 teaspoon almond extract
200 g dark chocolate chips, melted
1⁄2 cup fat-free Greek-style yoghurt

Method

1. Place the tofu, vanilla extract and almond extract in a food processor and blend until smooth. Add the chocolate and blend for
1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.
2. Fold in the yoghurt just until blended. Refrigerate until ready to serve.

Note: For chocolate semifreddo, place the mixture in a 20 cm loaf tin lined with foil. Cover and freeze for 3 to 4 hours or until just set. Serve immediately.

Notes

NUTRITION PER SERVING
1,580 kilojoules
14 g protein
32 g carbohydrates
21 g fat
15 g saturated fat*
4 mg cholesterol
51 mg sodium
4 g fibre