Break the chocolate into pieces and melt it slowly in a heatproof bowl over a pan of simmering water on a low heat. Then leave it to cool briefly, so it's still liquid but no longer hot.
Drain the silken tofu well and put it into a blender with the yacon syrup and salt. Blend everything until the cream is completely smooth and silky.
Quickly add the melted chocolate to the tofu cream and blend or stir it in thoroughly straight away. That way everything combines evenly without little bits of chocolate.
Divide the mousse between glasses and chill in the fridge. There it sets and gets its firm, creamy texture.
Meanwhile, halve the passion fruits and have the pulp ready. Keep the cacao nibs to hand for the end.
To serve, top the mousse with passion fruit and sprinkle with cacao nibs. Serve straight away, well chilled.
Good to know
A dessert like this looks impressive and is surprisingly easy. The texture is soft, cool and properly chocolatey. On top goes just the right fresh acidity to balance it all.
Swaps
Yacon syrup → date paste (sweeter, plus a little fibre) | Dark chocolate → chocolate with 100% cocoa (unsweetened, much more bitter) | Passion fruit → unsweetened berry compote (also contains fibre and vitamin C) | Cacao nibs → chopped walnuts (contain omega-3 fatty acids and minerals; contains tree nuts)
Allergens
Contains soya and, depending on the chocolate, traces of milk, nuts or gluten. For children, only in small portions because of the caffeine and bitter compounds in cocoa. Usually fine in pregnancy – the chocolate contains a little caffeine.
