Vegan Chocolate Mousse
Chocolate with coffee or berry flavors made with silken tofu!
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!
Notes
For the Cherry Chocolate mousse, I added a 1/2 teaspoon of almond flavoring and some sliced almonds on top.
Myra added 1/2 cup of Raspberry syrup for the Chocolate Raspberry Mousse.
Either syrup or liquor or some of both will work with this recipe.