Chocolate mousse with coffee or berry flavors made with silken tofu!
I have a friend who has been through a lot lately, and she can’t eat dairy. I was thinking about trying a vegan mousse recipe from Myra’s Restaurant. In usual Myra fashion, all I have is a list of ingredients with a title. The only instructions Myra left me are, “Adjust the liquid if the consistency is not right. Makes 6 or 7 half-cup containers.” I made the Mocha Mousse and gave some to my friend to cheer her up. We both tried it and agreed it’s very intense. I also remembered that tofu used to always come in 1 lb. packages, and now they are often 12 or 14 ounces. So after a few tries I have what I think is a really good vegan chocolate mousse, with a lot of different possibilities!
The basic recipe is 8 ounces of melted chocolate, 1 package of silken tofu, ½ cup of syrup or liquor and a half cup of non-dairy milk.
If you don’t want to put liquor in your mousse, you can use a flavored syrup—or a little of both! If you use 8 oz. of melted chocolate, it’s going to be very intense. After several of my neighbors and friends tried the recipe, I decided to make a parfait with vanilla vegan yogurt. This was a big hit. My upstairs neighbor added fresh frozen fruit, which is a great addition.
Have fun with this basic recipe and let me know your favorite combination!
Vegan Chocolate Mousse
Equipment
- 1 food processor
- measuring cups, spatula
Ingredients
- 1 12-14 oz organic silken tofu
- 6 to 8 oz. vegan chocolate (such as Guittard extra dark chocolate chips)
For Mocha Mousse
- 1/2 cup Kahlua or other coffee liquor
- 1/2 cup powdered sugar
- 2 TBLS. instant coffee
- 1/4 to 1/2 cup soy milk (or your favorite non-dairy milk)
For Berry Mousse (Strawberry, Raspberry or Cherry)
- 6 oz. vegan chocolate chips, melted
- 1 12-14 oz. organic silken tofu
- 1/2 cup raspberry, strawberry or cherry jam
- 1/2 cup raspberry or cherry liquor For strawberry, use strawberry syrup and 1/4 cup triple sec
- 1/4 cup powdered sugar
- 1/4 cup soy milk (or your favorite non-dairy milk)
- 2 TBLS cocoa powder
- 1 cup fresh or frozen berries (or cherries)
Instructions
- Melt the chocolate and set it aside for a few minutes while you:
- Drain the water off the tofu and place in the food processor.
- Put the rest of the ingredients in the food processor and give it 2 or 3 pulses.Add the melted chocolate and process until everything is well mixed.
- For a parfait: add a small amount of chocolate mousse, then a layer of vegan vanilla yogurt, then another layer of chocolate mousse. Top with berries, cherries, chocolate chips, sliced almonds, or whatever sounds good to you!
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