Vegan chocolate dream

Roughly chop the chocolate. Melt it in a metal bowl over a hot water bath. Careful: Take care that no water splashes into the chocolate, otherwise it congeals!

Set the melted chocolate aside and let it cool to room temperature. Use mixer to whip soya cream with vanilla sugar and stabilizer until fluffy and firm. Use a hand 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 spreads evenly. Then use an egg beater to carefully fold the soya cream into the chocolate.

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