Chocolate Mousse Tart

My husband's new favourite dessert! Impress any guest with this delicious and dangerously easy to make mousse tart. The main ingredient might surprise you - it's silken tofu! - but don't let it dissuade you! This tart tastes of only smooth and rich dark chocolate. The tofu gives it a gorgeous silky texture that, after being refrigerated, holds its shape perfectly. It also allows for a tart that is both gluten and dairy-free, if you select your oats and chocolate carefully.

Don't have time to assemble the base? Skip it and pour the chocolate/tofu mixture into small ramekins or cups for a delicious treat that's whipped up in 5 minutes!

Keeps for 5 days in the fridge.

Adapted from Trupps' Wholefood Kitchen.

Base
1 c. large flake oats
1/2 c. unsweetened medium or shredded coconut
2 tbsp. dark Dutch cocoa powder
1/4 c. canola oil
1/4 c. honey

Mousse
600 g. silken tofu
400 g. dark chocolate, roughly chopped
4 tbsp. your favourite jam

Preheat the oven to 170 C/350 F. In a blender or food processor, pulse the oats 5 to 10 times to reduce to about a quarter their original size. Transfer to a small mixing bowl. Stir in the coconut and cocoa powder. In a small saucepan over medium heat, bring the oil and honey to a bowl and cook for 1-2 minutes, stirring constantly. Pour the hot liquid over the oat mixture and combine well. Press the crumble into a tart or pie pan and bake in the oven for 15-20 minutes, rotating midway.

Melt the chocolate in a heat-proof bowl set over a small pot filled with a couple inches of simmering water. (Ensure the bowl does not touch the hot water.)

In the blender, blast the tofu and jam until smooth. Stir into the melted chocolate and pour into the tart pan, over the base. Chill for a couple hours in the fridge before serving.

Serves 12.