Mint Chocolate Mousse with Chocolate ‘Soil’

Serves: 6
Cooks in: 10 minutes
Difficulty: 3/10
Gluten free

simple yet luxurious chocolate dessert flavoured with peppermint & topped with chocolate & pistachio ‘soil’.



2 packs Silken Tofu/Soft Tofu

1/2 cup/125ml Soy Milk

1 tbs Vanilla Bean Paste

1/4 cup/60ml Maple Syrup (or sweeten to taste)

1 tbs Spearmint Essence

4 tbs Cacao Powder

1 & 1/2 cups/250g Dark Chocolate, melted

Crumble Topping (soil)

1/2 cup/40g Your Favourite Vegan Chocolate Biscuits/Cookies

1/2 cup/40g Shelled Pistachio Nuts

5 tbs Cacao Powder

Pinch Sea Salt

4 tbs Cacao Nibs


Dark Chocolate Shavings (optional)

Fresh Mint

Cherry Compote

For the mousse, add all the ingredients except the melted chocolate to your blender & blend until smooth. Turn the blender onto low speed then slowly trickle in the melted chocolate. 

Once smooth & creamy, transfer the mousse to a bowl & place into the fridge for a few minutes to set. 

Meanwhile clean out your blender & add the crumble ingredients & blitz to a crumb. 

Serve up the mousse topped with cherry compote or fresh berries of your choice, the chocolate crumble & a sprig of mint.