- Prep Time : 20 minutes
- Cook Time : 60 minutes
In a blender or food processor, puree the tofu until it is smooth.
Put the chopped chocolate, cocoa powder, water and brandy in a heat-proof bowl.
Place over a saucepan of 2.5cm barely simmering water.
Stir frequently, until all ingredients are blended and smooth.
Remove from heat.
Mix in 100g of the sugar, a little at a time, until smooth.
Add the chocolate mixture to the tofu and puree until smooth and well blended.
Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.
Whip the cream until it is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping.
Top each serving with a dollop of whipped cream and a sprinkle of chocolate.