Avoiding desserts at all costs can make a healthy diet much less enjoyable and harder to stick to, especially when it comes to chocolate.

But there is a way to enjoy it in a deliciously creamy mousse as discovered by best-selling author and nutritionist, Emily English (@emthenutritionist).

Having tried, and loved the viral tofu chocolate mousse recipe, Emily claimed that despite being “sceptical about these healthy takes on desserts”, this one made with Clearspring silken tofu, is “worth the hype”.

She described it as: “High in protein, rich and satisfying, definitely worth a try.”

The creamy dessert is crafted from rich melted dark chocolate, Clearspring award-winning Organic Japanese Silken Tofu (£1.75 in Sainsbury’s or £1.45 in Waitrose), maple syrup, and Clearspring’s Organic Japanese White Miso Paste, (sold by Ocado).

Alternatively, you could use Yutaka Silken Tofu which costs £2.20 from Tesco or Yutaka White Miso Paste which is £1.75 from Asda.

While traditional mousse recipes are made with eggs, caster sugar, cream, butter, and sugar, this one forgoes almost all of them.

The unusual addition of Japanese staples – miso paste and tofu, creates a silky, thick texture that sets well in the fridge, according to Emily.

When the savoury miso is mixed with the chocolate, it adds depth and umami, with an almost buttery quality. There’s also a subtle saltiness to balance the sweetness in the truffle-like mousse.

Method

Making this mousse couldn’t be easier with the help of a blender. Start by melting the chocolate in a bowl set over a pan of boiling water, taking care not to let it burn.

Next, add the tofu to the blender, breaking it up as you do, then pour in the melted chocolate.

Blend the ingredients until smooth, then empty the contents of the blender into a bowl to set in the fridge for one hour.