Silken Chocolate Mousse
A lovely light chocolate mousse with the benefit of tofu, a source of protein & isoflavones.
Isoflavones are a type of phytoestrogen – a plant compound that is structurally similar to the oestrogen in our bodies. As these compounds are able to bind to oestrogen receptors in the body, they can have a mild oestrogenic effect which may help to address hormone imbalances such as low oestrogen in menopause.
They can also have an anti-oestrogenic impact which may also be helpful in perimenopause, helping to modulate high/fluctuating levels in peri-menopause. So phytoestrogens can be a welcome addition to your diet when in perimenopause or menopause.
Makes 6
Ingredients:
200g dark chocolate (minimum 70% cacao), broken into pieces
350g silken tofu
1 tbsp vanilla extract
50g desiccated coconut
Handful of toasted coconut flakes to garnish
Method:
- Place the chocolate in a bowl over a pan of simmering water.
- Stir until melted then allow to cool slightly.
- Place in a food processor with the remaining ingredients, except the toasted coconut flakes. Process until smooth and creamy.
- Spoon into shot glasses or espresso cups and decorate with the toasted coconut flakes.
- Chill in the fridge until needed.
- Serve with some raspberries or blueberries.