Vegan chocolate dream

Roughly chop the chocolate. Melt it in a metal bowl over a hot water bath. Make sure that no water splashes into the chocolate: otherwise it will seize up.

Set the melted chocolate aside and let it cool to room temperature. With a mixer, whip the soy cream with vanilla and stabilizer until fluffy and firm. Use an immersion blender to mix together the Silken Tofu, powdered sugar and a pinch of salt until creamy. Stir the Silken Tofu cream into the chocolate. This is best done with the blender so that the chocolate is evenly distributed. Then use an egg beater to carefully fold the soy cream into the chocolate.

Pour the mousse into bowls or serving glasses, cover with cling film and let cool in the refrigerator for at least two hours. Sprinkle with grated chocolate before serving.