Cashew & chocolate mousse

I have repeatedly said I am not a dessert expert!  However, on occasions, when I get this mad urge for something sweet, I will bung things together and keep my fingers crossed!  Here is a scrumptious chocolate mousse which I am hoping will go down well this summer!  I tend to cook in small measures, usually for two, as cooking in large quantities would just go to waste and that is definitely not acceptable.   I have used powdered drinking chocolate because it is sweet and used 1 tablespoon of sugar for top up.  You could add some chocolate or use cocoa powder but if you do, use less cocoa and more sugar – check for sweetness and adjust – experiment, it’s fun.  I would love to hear what you think of this.

Tofu & cashew choc mousse(2)

2 -3 servings


300 grams firm silken tofu, squeeze out excess water by placing between sheets of kitchen paper
24 unsalted cashew nuts – yes I counted them! couldn’t be bothered to get the scales out!! (pre-soak the cashews if you have the time, gives a smoother finish)
3 tablespoons good quality sweetened drinking chocolate powder
1 tablespoon sugar
A little icing sugar & a strawberry or two (optional)


  1. Mix all ingredients in blender until smooth (save icing sugar and strawberries for garnish)
  2. Pour in small bowls or ramekins for smaller servings and pop into freezer for about 30 minutes to set
  3. Dust with icing sugar, pop a strawberry or two and store in fridge or serve straightaway

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