Chocolate Mousse

Tofu Bolognese


1 tin coconut cream – leave in fridge overnight

1/4 Cup cocoa powder

2 TBSP Dutch cocoa powder

4 TBSP Icing sugar

1/2 tsp vanilla paste



* Refrigerate coconut cream overnight so solids raise to the top. 

* Open tin and transfer solids to a bowl.  Use remains in can for other recipes.

* Using a mixer, mix coconut solids until smooth

* Sift dry ingredients into coconut cream. 

* Add vanilla paste.  Beat with mixer until smooth.  Refrigerate.

* For texture, you can add 1 Tbspn. of peanut butter


Source: Barbara Glowinski