Recipe and impressive photo from Bible Vegan by Marie Laforet. Less impressive photo my first effort!
170g dark chocolate
1 Tablespoon of coconut oil
50g icing sugar / caster sugar
400g silken tofu
Chantilly of coconut cream*
Melt chocolate in a bain marie (in a metal bowl above pot of simmering water). Remove from heat, mix with the coconut oil and sugar, then with well -chilled tofu. Mix with a hand mixer to incorporate air -she says a good 5 minutes, I tried to but thought the consistency was good before that and over mixed, will try less next time. Divide between 4 glasses and refrigerate for 4 hours. Cover with the coconut chantilly cream just before serving.
*Coconut Chantilly cream
Chill a 400g tin of coconut CREAM overnight if possible or in the freezer for a while (not too long or it could explode) then in the fridge. Also chill a mixing bowl and beater whisks. The thick cream floats to the top of tin and hardens. Scrape this into chilled bowl and whip with beater.
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