a plate with beautifully displayed banana souffle, brulee banana slices and vegan chocolate mousse

Tony Rodd’s Banana Soufflé and Vegan Chocolate Mousse Recipe

Tony Rodd was a finalist in MasterChef 2015 and has since forged a name for himself with his desserts and chocolate work. His restaurant Copper & Ink aims to bridge the gap between a traditional, high-end restaurant and a local, casual dining spot.

Tony says, ‘When I opened my restaurant it was important to me to use local suppliers, to know the story behind our ingredients and that they are ethically sourced. That shouldn’t be any different for the ingredients we use from further afield. Fairtrade means we know how the farmers are treated, and are doing our bit to look after future farming generations. You can support local and global, they aren’t mutually exclusive.’

The bitter dark Fairtrade chocolate in this dessert, which Tony created especially for Fairtrade Fortnight 2021, is offset by the sweetness of the caramelised Fairtrade banana.

Chocolate Mousse


  • 100g roughly chopped Fairtrade dark chocolate
  • 340g silken tofu
  • 2 tbsp maple syrup


  1. Melt the Fairtrade chocolate in the microwave (do this in 30 second increments) or over a Bain Marie until it is melted. Set aside to cool at room temperature.
  2. Whilst the chocolate is cooling, place the silken tofu and maple syrup in a food processor and blend until smooth.  
  3. Add the cooled, melted chocolate and blend until well combined. Place in a container.
  4. Refrigerate for 30 minutes before serving.

Banana Soufflé


  • 2 Fairtrade bananas
  • 6 egg whites
  • 150g Fairtrade caster sugar
  • Butter for greasing
  • 1 tbsp water
  • 1 tbsp cornflour
  • 2 dashes lemon juice


  1. Grease your ramekins well and place a dessertspoon of Fairtrade caster sugar into one and roll around until it is evenly coated with the sugar, then pour the remainder into another ramekin and repeat this process until all the ramekins are well lined (use more sugar if needed). Pre heat your oven at 180C.
  2. Next, make the base of the soufflé by mixing the water and cornflour together, place into a food processor with the ripe bananas and a squeeze of lemon juice. Blitz until smooth.
  3. Using a clean mixing bowl add the egg whites and start to whisk (you can do this in a freestanding mixer). Gradually add in the sugar and a squeeze of lemon juice until you have a soft peak.
  4. In another bowl, measure out 4 heaped dessertspoons of the banana mix and a third of the meringue and mix together thoroughly, finally gently fold in the remaining third of the meringue then divide everything between the ramekins.
  5. Smooth the tops, creating a flat surface, then run your thumb around the edge of the ramekin creating a small dip. This will ensure your soufflé doesn’t stick and help it to rise straight up! If you are making this ahead, the soufflés can be popped in the fridge until required.
  6. When you’re ready to bake, pop them on a baking tray (not too close together) in the oven for 15 minutes.

Brulée Banana


  • 2 Fairtrade bananas
  • 2 tbsp Fairtrade caster sugar


  1. Cut bananas into 2cm thick discs with the cut side on a slight angle. Dust with caster sugar.
  2. Brûlée the sugared face with a blowtorch or under a grill.

To plate, spoon, pipe or quenelle the mousse onto the plate, place the soufflé next to the mousse, add 3 or 4 pieces of brûléed banana slices to each plate and serve. The mousse is entirely vegan so can be served to your vegan guests or used in a separate dessert.

More about Copper and Ink

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