It's been a weekend of birthday celebrations. The first was a small dinner party and I offered to make dessert. One of the guests is gluten intolerant so I thought about making Nigella's Chocolate Olive Oil Cake or her Lemon Polenta Cake. Unfortunately, I didn't have any ground almonds at home so I rushed out in the rain and would you believe that they were all sold out? I went to 3 supermarkets in the end, 1 large tesco extra and 2 smaller express stores but no luck. On to plan B then. Time was ticking and I suddenly remembered my chocolate tofu mousse which is gluten free and dairy free. I decided to jazz it up for the party by serving it in wine glasses and making it minty as chocolate and mint is one of the birthday girl's favourite combinations.
These were so quick and easy to put together and tasted really good. My gluten intolerant friend was very impressed and no one could guess that there was tofu in it. The mint flavour was definitely there and you can just about taste the bananas. The decoration was simple yet effective.
I'm sending this to Dead Easy Desserts hosted by Sarah from Maison Cupcake. Total assembly and washing up time was less than 30 minutes.
Made with Love Mondays hosted by Javelin Warrior where the idea is to make everything from scratch.
Makes 6 portions as shown
2 boxes soft tofu
9 tablespoons honey (or to taste)
6 tablespoons cocoa powder
2 tablespoons mint extract
1 teaspoon vanilla bean paste
Fresh berries - I used raspberries and blueberries
- Blitz all the ingredients in a food processor until smooth.
- Spoon into glasses or ramekins and chill for a few hours or overnight in the fridge.
- Just before serving, decorate with fresh berries and grated chocolate.