• Serves 6
  • Difficulty Easy
  • 6 Ingredients
June 28, 2018


Award Winning pastry chef and Kenwood ambassador, Anna Polyviou, has shared this scrumptious recipe from her new book, Sweet Street. She says: “I designed this to not only look amazing but taste good too; at the end of the day who wants a boring fruit plate, or even just air, when everyone else is having a wicked chocolate treat? It takes five minutes to blitz up and plate up.”


We’re giving away 10 copies of Sweet Street, Anna’s decadent recipe book packed with show-stopping sweet treats and rockstar desserts. ENTER NOW TO WIN!

Ingredients (serves 6)

  • 350 g silken tofu, at room temperature
  • 200 g dark chocolate (70%), melted
  • 70 ml soy milk
  • 250 g strawberries, hulled and halved
  • 150 g raspberries
  • 1 small handful of baby basil


  1. Blitz the tofu in a food processor on high speed until smooth. Scrape down the side of the bowl.
  2. Reduce the speed of the food processor and slowly pour in the melted chocolate. Return to high speed and blend until completely combined.
  3. Reduce the speed of the food processor again and slowly pour in the soy milk, then blend until completely combined.
  4. Line a flat tray with plastic wrap and place six 150 ml tumblers on it. Put 4 whole raspberries into the bottom of each glass and then divide the chocolate tofu mousse evenly between the glasses. Carefully transfer the tray of glasses to the refrigerator for 10 minutes so the mousse can set.
  5. Cut the remaining raspberries in half and combine them with the strawberries in a small bowl. Arrange the berries on top of the tofu mousse. Garnish with the baby basil leaves.


Make sure that the tofu is at room temperature and the chocolate is fully melted, or you get chocolate chunks in the tofu. Make sure to pour it straight away, otherwise it will set due to the chocolate.

All recipes are made using Anna's Kenwood Chef XL Titanium machine. Images and recipes from Sweet Street by Anna Polyviou, Murdoch Books, RRP $39.99 Photography by Nikki To, Styling by Rhianne Contreras. Buy Sweet Street Here
  • This looks yum but the ingredients are interesting. I don’t normally eat tofu.


  • No idea that you could use tofu in a dessert


  • Wow I didnt know you could use tofu to make mousse but it does look good


  • Looks lovely, but chocolate is forbidden in our house. Thanks for sharing though.


  • Not one for me, I will pass.


  • Drooling after looking at this picture.


  • The ingredients are very interesting… but the end result looks absolutely amazing and mouth watering.


  • Yummy looks so amazing and delicious can’t wait to give it a go hopefully I make it look as good as this one


  • Instead of silken tofu you could use soaked cashews or avocado as well. Soy milk can be easily replaced with almond- or coconut milk if preferred.


  • Perfect easter dessert for the family!


  • Thanks for the recipe. Must try it.


  • This looks mouthwatering, I wonder if it would work with Dairy free chocolate. Yum


  • This looks so amazing. Love the presentation


  • This looks so delish but I don’t like tofu or soy. Soy takes me back to my son as a baby and all the formulas we had to try. I guess I can just replace it.


  • Looks amazing but if can’t have tofu, what can it be substituted with?


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