Vegan Chocolate Trifle

Cook Time 30-40 minutes

Servings 6


350g silk soft tofu, room temperature

200g 70% dark chocolate, melted (45°C)

70ml soy milk

To serve

1 punnet strawberries, green removed and halved

1 punnet raspberries, half cut into 2

¼ punnet baby basil


In a food processor, place in the soft tofu and blitz until smooth on a high speed. Make sure to scrape down the sides of the bowl.

Reduce the speed of the food processor and slowly pour in the melted chocolate (45°C). Turn the speed of the food processor up to high and blend until completely combine.

Reduce the speed of the food processor down and slowly pour in the soy milk, blend until completely combine.

Line a flat tray with glad wrap and place 6x 150ml glasses on top. Put 4 whole raspberries into the bottom of each glass and then pour the chocolate tofu mousse evenly in each one. Carefully place the tray of glasses into the refrigerator for 10 minutes so the mousse can set.

In a small bowl mix together the strawberry and raspberry halves, take the tray out of the refrigerator and arrange the berries on top of the tofu mousse. Garnish each trifle with 3 baby basil leaves.


Vegan Sweet Spud Brownies


Veal with Mushrooms and Cream