Method
Preheat the oven to 200c. To make the Filo Cups, cut the large sheets of filo pastry into quarters and brush with butter. Layer the sheets into the cups of large muffin tins so that they form little cups. They may overlap but they are supposed to look rustic. Brush any pokey out bits of pastry with butter and bake for 5 minutes or so, until golden brown. Carefully remove from the muffin tin and leave to cool on a cooling tray. To make the mousse, melt the chocolate in a small heatproof bowl placed over lightly simmering water. Stir in the vanilla and the agave syrup. Use just two tablespoons syrup to start. You might need to add more later depending on how sweet your tooth is. In a food processor and using the plastic blade, blend the tofu until it is smooth. With the blade still running, pour in the chocolate mixture and process until completely amalgamated. Taste for sweetness. Add more if necessary. At this point you can add any other flavourings. I used the soaking liqueur from the figs. Stir in the chopped figs, keeping some aside for decoration. Spoon the mousse into the filo cups. Sprinkle over the reserved pieces of chopped fig, lightly dust with icing sugar.

This is the perfect dessert for any dairy intolerant guests or vegans if you serve this without the filo cups and in little ramekins instead. Much creamier than you might expect and very quick to make.

Thanks to
Freya Erickson from the United Kingdom for submitting this Tofu Chocolate Mousse with Liqueur Soaked Figs recipe.

Added on 22 October 2008.