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  • 2 x 297 g silken tofu packs
  • 1/2 cup good-quality coffee
  • 40 g cocoa powder
  • 55 g caster sugar
  • 200 g mixed frozen berries
  • 50 g icing sugar
  • 1/2 lime or lemon, juiced
  • 1 T berry juice
  • 50 g hazelnuts, toasted

Place the tofu, coffee, cocoa powder and caster sugar in a blender and pulse to combine until glossy and smooth.

Spoon into cups or individual moulds and chill overnight.

Place the frozen berries in a bowl, along with the icing sugar, lemon or lime and berry juice. Purée using a hand blender. Pour into a freezerproof container and freeze until set.

Sprinkle the toasted hazelnuts over the mousse and serve with a spoonful of iced berry sorbet on the side.

Cook’s note: Add a splash of soya milk to loosen the mousse mixture if necessary.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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