Chocolate and amaretto mousse
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Chocolate and amaretto mousse
Recipe by Katy Beskow
Silken tofu has a softer texture than firm, making it the perfect substitute for eggs in this fluffy mousse, which can be whipped up in minutes. Dark chocolate and amaretto are a grown- up match made in heaven
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
307Kcal
Fat
15gr
Saturates
5gr
Carbs
25gr
Sugars
24gr
Fibre
2gr
Protein
13gr
Salt
0.1gr
Katy Beskow
Katy Beskow is an award-winning vegan cook, writer and cookery tutor with a passion for seasonal ingredients, vibrant meals and simple, fast home cooking. Look out for Katy's second book 15 Minute Vegan: Comfort Food.
See more of Katy Beskow’s recipes
Katy Beskow
Katy Beskow is an award-winning vegan cook, writer and cookery tutor with a passion for seasonal ingredients, vibrant meals and simple, fast home cooking. Look out for Katy's second book 15 Minute Vegan: Comfort Food.
See more of Katy Beskow’s recipes
Ingredients
- 100g dark chocolate (70% cocoa solids) - use dairy-free chocolate if required
- 1 x 349g pack silken tofu, at room temperature (we used Mori-Nu)
- 2 tbsp maple syrup
- 2 tbsp amaretto liqueur
- 1 tbsp flaked almonds
- finely grated zest of 1⁄4 orange
Step by step
Get ahead
Make up to 2 days ahead and chill until ready to serve
- Set aside one square of the chocolate for garnish. Break the rest into pieces and melt it in a heatproof bowl over a pan of simmering water, ensuring the bowl does not touch the water. Stir occasionally.
- In the meantime, blitz the silken tofu and maple syrup in a high-power blender or food processor until smooth.
- Carefully pour the melted chocolate into the tofu mixture, using a spatula to scrape the edges of the bowl. Add the amaretto, then blitz again until combined and silky smooth. Spoon into ramekins or dessert glasses, then chill for at least 1 hour.
- Just before serving, lightly toast the flaked almonds in a dry pan for 2-3 minutes over a medium heat until golden. Scatter them over the mousse, along with the orange zest, and finely grate over the reserved dark chocolate.
