Chocolate and Raspberry Cream

I have to admit chocolate and raspberries is my food obsession, and has been for years ever since I made Nigella Lawson’s chocolate and raspberry pavlova. In fact, I don’t know why it’s not widely available like other chocolate combinations, I think it’s a match made in heaven! This is a recipe that I make from time to time when I need that fix and I am not in the mood to make something more elaborate. It takes all of 10 minutes maximum to make and some patience for it to chill in the refrigerator for a few hours or overnight.

I’ve been a bit uncertain what to call this, it’s not a custard as it doesn’t have eggs (in fact it’s vegan) and it’s not an American pudding which I believe is a flavoured milk thickened with cornstarch, so I’m calling it a cream instead. It is creamy, silky, smooth and so chocolatey and delicious!

For those who are conscious about the calories (I am too but I eat first and worry later…) this is considerably lower in fat than you would expect as the main thickening agent here is silken tofu, which doesn’t add much flavour but does add that creamy texture when blended and also provides good protein. I have to say it is best made in advance and from one day to the next for some reason. You can have this with fresh raspberries as per the recipe or on it’s own, or with any fruit of your choice.

Chocolate and Raspberry Cream
Yield: 4 Servings
Difficulty: Easy
Cooking time:


  • 100 g dark chocolate (70% cocoa solids)
  • 350 g silken tofu
  • 4 tbsp powdered cocoa
  • 50 ml freshly made espresso
  • 5 tbsp sugar
  • 175 ml soya or dairy free cream
  • 100 g raspberries
  • 3½ oz dark chocolate (70% cocoa solids)
  • 12½ oz silken tofu
  • 4 tbsp powdered cocoa
  • 3 tbsp freshly made espresso
  • 5 tbsp sugar
  • ¾ cup soya or dairy free cream
  • 3½ oz raspberries


  1. Break up the chocolate into small pieces and add to a bowl with the dairy free cream (soya cream works perfectly) mix and place in a microwave for about 2 minutes at full heat. Keep your eye on it and take it out every 30 seconds or so and give it a stir. After about 2 minutes the remainder of the chocolate should dissolve into the cream by stirring with the residual heat.
  2. Make some espresso, or if you have some espresso powder you can use this instead which will mean the cream will be a bit thicker in the end, and add to the cream and mix with a spoon. This will enhance the flavour of the chocolate.
  3. Add the contents to a jug, add the tofu, sugar and sifted cocoa powder and blend until smooth. I use a good hand blender for this, I don’t think a food processor will work as well as you may still have some lumps but if you’re OK with that then that’s fine. Blend until silky smooth and check for sweetness. Add some more sugar depending on your taste.
  4. Decant into jars or ramekins. Fill up half way, add a layer of fresh raspberries, add another layer of chocolate cream and garnish with some more raspberries and freeze dried raspberries if you have them.

    Chocolate and raspberry cream
    Chocolate and raspberry cream

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