Tofu Chocolate Mousse
Adapted from My French Cuisine
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250g dark chocolate (plus extra for shaving on top if desired)
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200g/7ozs silken tofu, drained well (I used a sweetened mango flavoured tofu and you couldn't taste the mango)
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60g/2 ozs runny honey
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4 fresh egg whites
Step 1 - In a bowl over a double boiler (a bowl fitted over a saucepan of simmering water making sure that the bowl doesn't touch the water) or in a microwave on 60 second bursts at 50% power, melt the chocolate until liquid.
Step 2 - In another bowl, whisk the drained tofu and the honey (you can also do this in a food processor). Mix this into the chocolate mixture.
Step 3 - Whip the egg whites in a clean bowl until stiff peaks are formed and then in two batches, fold this gently into the chocolate mixture ensuring that you don't deflate the egg whites too much. Spoon into bowls or cup and refrigerate for 4 hours. Top with chocolate shavings if you wish.