Gluten free decadence
Place the chocolate, cocoa powder and water on the top pan of a double boiler saucepan. Turn on heat to low and melt at a simmer until smooth. Remove from the heat and slowly add the sugar.
Puree the silken tofu until creamy. Use either a food processor or blender. Pour the melted chocolate into the food processor with the tofu and blend until the mixture has combined. It should have a silky and smooth texture chocolatey texture. Pour the mixture into a bowl and cover with plastic film. Refrigerate for at least two hours.
Spoon the mousse into separate serving bowls. Stick in the refrigerator for another 20 minutes to chill. Using a beater or whisk, beat the cream to make whipped cream. Sprinkle the sea salt while beating. Add a spoonful of whipped cream on top of each bowl of mousse, along with a few raspberries. Serve immediately.
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