Prep
10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Place the chocolate and coconut oil in a microwave-safe bowl. Heat at medium power until melted, stirring every 10 seconds to avoid burning.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
90
g
Dark (bittersweet) chocolate, melted
1/2
tsp
Coconut oil
300
g
Shelf-stable silken tofu, drained
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
449kcal
Fat
25g
Carbs
42g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
Only visible to you
Made it?
Cancel
Mairi C
3 months ago
After making the delicious orange version at Xmas, I decided to make the coffee version from the book. However, In order to make it more mousse like and aerated, I whipped a portion of acqua faba from some chickpeas and folded it into the cream mixture and added one more tblsp of maple syrup. It was even better than the cream version….❤️nom nom
Like
Reply
Cancel
Gigi
3 months ago
I love all the variations you come up with! xx
Like
Reply
Cancel
V
Viktoria K
4 months ago
I could give that more stars to be honest 😍 easy and light, absolutely delicious and not one to make you feel guilty for enjoying a chocolate flavoured desert. Great recipe Gigi, this is a winner!
Like
Reply
Cancel
Gigi
4 months ago
This makes me so happy 😍 so glad you loved it. I’ve also published a Christmas variation with oranges so make sure you check that one out too — total festive winner! 🍊✨
Like
Reply
Cancel
V
Viktoria K
4 months ago
Oh do tell!!! I'll have a look, thanks Gigi!
Like
Reply
Cancel
Prep
10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Place the chocolate and coconut oil in a microwave-safe bowl. Heat at medium power until melted, stirring every 10 seconds to avoid burning.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
90
g
Dark (bittersweet) chocolate, melted
1/2
tsp
Coconut oil
300
g
Shelf-stable silken tofu, drained
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
449kcal
Fat
25g
Carbs
42g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
Only visible to you
Made it?
Cancel
Mairi C
3 months ago
After making the delicious orange version at Xmas, I decided to make the coffee version from the book. However, In order to make it more mousse like and aerated, I whipped a portion of acqua faba from some chickpeas and folded it into the cream mixture and added one more tblsp of maple syrup. It was even better than the cream version….❤️nom nom
Like
Reply
Cancel
Gigi
3 months ago
I love all the variations you come up with! xx
Like
Reply
Cancel
V
Viktoria K
4 months ago
I could give that more stars to be honest 😍 easy and light, absolutely delicious and not one to make you feel guilty for enjoying a chocolate flavoured desert. Great recipe Gigi, this is a winner!
Like
Reply
Cancel
Gigi
4 months ago
This makes me so happy 😍 so glad you loved it. I’ve also published a Christmas variation with oranges so make sure you check that one out too — total festive winner! 🍊✨
Like
Reply
Cancel
V
Viktoria K
4 months ago
Oh do tell!!! I'll have a look, thanks Gigi!
Like
Reply
Cancel
