Chocolate Mousse and Yoghurt Parfait
Serves 4
Mum and I adapted this recipe from a mousse in the Viva section of the New Zealand Herald. The mousse is very rich so you may want to use less chocolate.

Chocolate Mousse
100g soy or dairy-free chocolate (we use Rapunzel Swiss Bittersweet)
1 pack extra-firm silken tofu (350g)
¼ cup cocoa
1 teaspoon vanilla essence
1/3 cup maple syrup

2 cups soy yoghurt (I use King Land Soy)
frozen fruit (we use blueberries)

Break the chocolate into small pieces and melt in a stainless steel bowl over a bowl of boiling water.

Drain the tofu and blend in a food processor until creamy and custard-like in texture. Scrape sides of the bowl with a spatula to stop mixture from becoming grainy.

Fold in the cocoa and blend. Pour in the maple syrup, vanilla essence and melted chocolate and blend until smooth.

Divide mousse between 4 parfait glasses layering with soy yoghurt and frozen fruit. Chill for at least 3 hours.