Dairy-Free Chocolate Mousse

Cutting out dairy doesn't have to mean cutting out delicious, decadent desserts. Use the highest-quality dark chocolate for the best flavour in this tofu-based chocolate mousse.

200 g dark chocolate
1 pkg (300 g) soft tofu
1/4 cup (50 mL) maple syrup
Raspberries for garnish

A double boiler is essentially a bowl on top of a pot of boiling water. The best way to melt chocolate is to boil a pot of water, then turn off the heat source, add the bowl and chocolate. The steam from the water melts the chocolate and it doesn't overcook.

Melt the chocolate over a double boiler. Puree the tofu in a food processor until smooth, add the maple syrup and process, then add the melted chocolate and process again until well blended. Chill.

To serve, fill a martini glass or other serving dish with raspberries, then pipe the mousse directly on top.