SILKEN CHOCOLATE MOUSSE
* 200g 75% dark chocolate
* 350g silken tofu
* 1 tbsp vanilla extract
* 50g desiccated coconut
* Handful of raspberries to garnish
* 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 raspberries . Process until smooth and creamy.
* Spoon into shot glasses or espresso cups and decorate with the raspberries. Chill in the fridge until needed.