Velvet Chocolate Cream

Makes 4 desserts glasses.

300g silken tofu

100g 70% dark chocolate ( I used sugar free)

1 heap tsp cocoa powder

60g agave syrup

vanilla paste to taste

1 tbsp cacao nibs

Drain the tofu, melt the chocolate carefully in the microwave or on top of double boiler. Place both ingredients in a blender, add cocoa powder, agave syrup, vanilla and a pinch of salt, blend thoroughly.

Divide the cream among dessert glasses, sprinkle with cacao nibs and allow to refrigerate for at least an hour.