Sunday, July 10, 2011

Vegan Chocolate Tofu Mousse Mo' Better

I went Vegan for some many months several years ago.  It wasn't too hard, except when travelling and having to stop in convenience stores for a snack.  The whole Vegan scene has gotten lots, lots better over the years.
This recipe for Vegan Chocolate Mousse really hits the mark in many ways for everyone, vegan or not.  It's delicious and amazingly simple.  It's also virtually guilt-free, especially if you believe a little chocolate indulgence is good for you.

I've made hundreds of chocolate mousses and this one ranks right up there with the best of them.  It's definitely numero uno in ease of execution and healthiness, and it tastes great too.

Silken tofu, often called soft or Japanese-style tofu has a softer consistency than regular tofu and is used in salad dressings,  sauces and desserts where a thick, creamy texture is called for.  Silken tofu often comes in an aseptic container which has a shelf life of up to a year, unopened.  Once opened, it can be refrigerated,  covered and submerged in water for up to a week.

Chocolate Tofu Mousse Recipe
Serves 6.

This is super easy.  The original recipe called for maple syrup; I substituted agave.  I also added flavoring--orange in this case, but amaretto or kahlua would work too.
I served it with whipped cream and fresh raspberries.  Whipped topping would be a choice for non-dairy and is optional.

I was worried about this setting up, but I was able to enjoy a rapturous spoonful very quickly.  It would work very nicely as a Chocolate Silk Pie in a vegan graham cracker crust


1 package of silken tofu (~12 oz)
10 oz chocolate chips, about one small package. Many dark chocolate chips are vegan; check the ingredients though if this is a concern.
3 tablespoons agave syrup
1 tsp. vanilla extract (vanilla brings out the flavor of chocolate)
2-3 Tbsp. Grand Marnier, Triple Sec, Amaretto or Kahlua (optional)


Blend tofu (preferably at room temperature) in food processor, blender, or with hand mixer until just smooth.
In a double boiler, melt chocolate chips with a tablespoon or two of water over low heat. Stir constantly.
Add agave syrup and flavorings to melted chocolate and combine.
Put chocolate & syrup blend into processor and mix with tofu until creamy.  That was easy!!!
Pour into 6 serving dishes  or layer with whipped topping and berries in clear glass parfait or wine glasses. Chill until set.

Serving options:
Fold in a half-cup of non-dairy whipped topping or whipped cream) at the end
Garnish with cut fruits
Use as a dip for fruit and graham crackers
Use as icing for cake or cookies


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