Spring weather is starting to creep in, which clearly calls for celebration. Chocolate mousse anyone?
Even if you’re still freezing your butt off wherever you might reside, it’s hard to say no to that question.
Chocolate mousse, for the win. Always.
This particular vegan variation feels like a favorable surprise. Inside lays a whole carton of tofu yet, its taste goes undetected. Instead, the tofu bestows a wonderfully silky texture, so creamy that you’d swear there was actual cream in this recipe.
But alas there is not, nor do you need any cream to make this mousse feel as rich as any of its dairy-filled counterparts.
Let’s celebrate that, too.
Heavenly chocolaty and smooth, this mousse is a winner. Throw it in the freezer an hour before serving, and it becomes even better. Finish it off with some fruit to lighten up its richness, and voila.
- -1 (1-lb) package silken tofu
- -2 cups bittersweet chocolate chips
- -1 tsp. vanilla extract
- -1/3 cup espresso coffee or strongly-brewed coffee
- -1 slightly overflowing Tbsp. maple syrup
- -2 Tbsp. unsweetened cocoa powder
- -Salt, dash
- -Sliced fruit, handful of your choice (Blueberries, Raspberries, Strawberries, etc.)
- Melt the chocolate in a double boiler, or create your own double boiler by placing a small metal bowl atop a pan of simmering water; add chocolate to the bowl, and stir frequently. Remove from heat and stir in vanilla and coffee.
- Immediately place in food processor along with tofu, maple syrup, cocoa powder and a dash of salt. Process until smooth. Use a spatula to transfer to a bowl.
- Place in refrigerator for at least two hours. Flavor improves upon refrigeration and consistency becomes denser. I like to even place it in the freezer 20-30 minutes before serving.
- Top with sliced fruit and serve.