Cover sultanas with Liqueur.
Leave to steep for an hour or so.
Carefully remove from the muffin tin and leave to cool on a cooling tray.
To make the mousse, melt the chocolate in a small heatproof bowl placed over lightly simmering water.
Stir in the vanilla and the agave syrup. Use just two tablespoons syrup to start. You might need to add more later depending on how sweet your tooth is.
In a food processor and using the plastic blade, blend the tofu until it is smooth.
With the blade still running, pour in the chocolate mixture and process until completely amalgamated. Taste for sweetness. Add more if necessary.
At this point you can add any other flavourings. I used the soaking liqueur from the sultanas.
Fold the soused sultanas into the mousse, keeping some aside for decoration.
Spoon the mousse into your dessert cups.
Sprinkle over the reserved sultanas, lightly dust with icing sugar.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Vegan Tofu Chocolate Mousse with Liqueur Soaked Fruit
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.