Ingredients

  • 300g silken tofu
  • 100g melted dark chocolate
  • 6 tbsp Freja Chocolate Bone Broth Powder
  • 2 tbsp honey
  • Pinch of sea salt
  • 1 tbsp cocoa powder
  • 1 tbsp vanilla extract
  • 1 jar of cherries in kirsch 
  • 150ml double cream

Method

  1. In a blender combine the tofu, melted chocolate, Freja chocolate powder, honey and vanilla 
  2. Pour the mixture into a bowl, cover and leave to set in the fridge for at least three hours or overnight 
  3. Whisk the double cream when you’re ready to serve
  4. To serve, spoon out the mousse, top with a few cherries and a dollop of whipped cream - enjoy!