Mousse au Chocolat
Just in time for February 14th, ~*the day of love *~ we're sharing this heavenly dessert for you to enjoy with your darling. Or yourself (more for you). Instead of using heavy cream, like most traditional mousse recipes, this one uses silken tofu. Yep. And I promise, you won't notice it. In fact, silken tofu is soft and creamy and is often used for dairy-free dessert recipes.
The first few times I made this recipe, I would enjoy it by itself with a spoon. The last time, however, I scooped it onto some fruit - bananas, apples, and strawberries - and it was divine. Giving you any ideas for Valentine's day?!
Here's the thing with this mousse: it's dense. There's no doubt about that - especially with 250g of chocolate for the whole batch. It's a decadent treat. And because of how dense it is, you'll find that a smaller portion (about 1/3 cup) will be satisfying enough.
Chocolate is a sensitive ingredient, so to speak. The first time I tested this recipe, my chocolate was melting over a double boiler and the rest of my ingredients were mixing in my blender. So far, so good. I thought I could be efficient and use the same spatula I used to scrape down the sides of my blender to mix up my chocolate...
My chocolate immediately seized and wouldn't re-melt. I had to start all over again. The same goes for water. Any speckle of water into the chocolate as it's melting, and you can risk your precious chocolate seizing up and becoming virtually unusable. So, let it be known: a. make sure the bowl you use is dry b. use a separate, clean utensil to mix your chocolate until it is fully melted
FYI: Each 1/3 cup serving of this decadent mousse will provide about 4g of protein from the silken tofu.
Mousse au Chocolat
▸ ▹ Vegan, gluten-free
Yield: 2 cups; 6 servings Prep Time: 5 min Total Time: 10 min (excluding 30 minute set time)
1 package (300g) silken or soft tofu
250g dairy free chocolate, melted
1-2 Tbsp (15-30mL) maple syrup (depending on desired sweetness)
2 Tbsp (30mL) almond butter
1 tsp (5mL) pure vanilla extract or paste
1/4 tsp salt
1/2 tsp espresso powder (optional)
INGREDIENTS: Optional Garnish
Fresh berries: strawberries, raspberries, blueberries
Melt chocolate, either in the microwave* or over a double boiler**.
In a blender, combine all of the ingredients except the chocolate and blend until smooth.
While blender is running on low, slowly add the melted chocolate and continue blending until fully combined.
Pour into serving cups and refrigerate for about 30 minutes, or until it is firm.
Top with optional garnishes just before serving. Enjoy!
* Microwave method: use a glass bowl and stop to stir every 15 seconds until fully melted.
** Double boiler method: useful If you do not have a microwave. Fill a small sauce pan with 1-2 inches of water and bring to a boil. Place a bowl just large enough to sit atop the pot without touching the water. Fill with chocolate, reduce heat to a simmer and stir every minute until fully melted. Add 5 minutes to prep time if using this method.
Storage: store in an air-tight container in the fridge for up to a week
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