Looking to make your diet more plant-based? Trying to avoid dairy? Here is a super-quick chocolate fix - Vegan Chocolate Mousse!
Serves 4.
Ingredients:
- 3 oz bittersweet chocolate
- 2 T unsweetened cocoa powder
- 12 oz silken tofu—I prefer the extra firm silken variety
- 1/4 c maple syrup or brown rice syrup
- 1 tsp vanilla
- pinch of salt
Method:
- Melt the chocolate over very low heat or in a barely simmering double boiler.
- When almost completely melted, remove from the heat and stir in the cocoa powder until smooth.
- While the chocolate melts, purée the tofu with the syrup, vanilla, and salt in a blender or food processor.
- With the blender running, scrape the chocolate into the blender jar in a slow stream and purée until smooth.
- Scrape down the jar and process again.
- Spoon into 4 small ramekins or bowls, and refrigerate for at least 2 hours.
Variations:
- Pour the mousse into baked mini tart shells before chilling.
- Serve with a garnish of a fresh mint sprig, a bit of candied citrus peel or ginger, or a thin cookie.
- You can substitute different flavorings for the vanilla: orange, mint, and almond come to mind.
Do ahead:
If you are not serving the mousse the same day, cover with plastic wrap—it will last up to 3 days in the refrigerator.
