She's been gracing our screens as a judge on the Nine Network's Family Food Fight, and now dessert legend, Anna Polyviou has taken some time out of her busy schedule to share a simple little recipe that is sure to be a hit for you over this festive season.
This mouth-watering, Berry Chocolate Mousse is made with tofu and chocolate which not only makes it super smooth, but pretty healthy too!
For Anna, food was always a passion. Growing up she spent a lot of time in the family kitchen and remembers fondly having her hand slapped away from the cake mix as her mum prepared to bake using the Kenwood blender she still uses to this very day.
It's perhaps no surprise then that Anna has not only gone on to become a dessert legend in her own right, but also an ambassador for Kenwood, the appliance she has grown up using and still proudly has on her own kitchen bench at home.
It's that very appliance that helped her come up with this super quick, delicious dessert.
"I love to make desserts like this in glasses, because I can prepare ahead of time and leave them to chill," Anna tells Now To Love.
"Mousses, panna cottas that sort of thing. I'll top them with fresh fruit or meringue and crisp it up just before serving."
In the lead up to the festive season, this simple, sweet and surprisingly healthy treat is one you just have to try. See how to make it below.
Anna's berry chocolate mousse ingredients
This will serve six … or one if you can't stop eating it!
- 350 g (12 oz) silken tofu, at room temperature
- 200 g (7 oz) dark chocolate (70%), melted
- 70 ml (2. fl oz) soy milk
- 250 g (9 oz) strawberries, hulled and halved
- 150 g (5. oz) raspberries
- 1 small handful of baby basil
How to make Anna's Berry Chocolate Mousse
- Blitz the tofu in a food processor on high speed until smooth. Scrape down the side of the bowl.
- Reduce the speed of the food processor and slowly pour in the melted chocolate. Return to high speed and blend until completely combined.
- Reduce the speed of the food processor again and slowly pour in the soy milk, then blend until completely combined.
- Line a flat tray with plastic wrap and place six 150 ml (5. fl oz) tumblers on it. Put 4 whole raspberries into the bottom of each glass and then divide the chocolate tofu mousse evenly between the glasses.
- Carefully transfer the tray of glasses to the refrigerator for 10 minutes so the mousse can set.
- Cut the remaining raspberries in half and combine them with the strawberries in a small bowl.
- Arrange the berries on top of the tofu mousse.
- Garnish with the baby basil leaves.
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Anna says, "Make sure that the tofu is at room temperature and the chocolate is fully melted, or you get chocolate chunks in the tofu.
"You also need to make sure to pour it straight away, otherwise it will set due to the chocolate!"