Recently, my son and his girlfriend visited from California. I needed something vegan that they would be able to eat and that would also fit my dietary needs. This Vegan Chocolate Mousse was something I could literally whip up with ingredients in my pantry. It was a hit with my son, his girlfriend, and my mom, whose diet is neither vegan nor gluten-free.
I was especially pleased at finding such as tasty and cholesterol-free version of this classic dessert. Omitting the eggs means that this recipe is easier to prepare than a traditional mousse.
Vegan Chocolate Mousse
1 package silken tofu
3 tablespoons sugar
2 teaspoons vanilla
2 cups gluten-free chocolate chips (I prefer EnjoyLife® brand)
Using a warming unit or double boiler, melt chocolate chips. In a food processor or using a stand mixer, blend the tofu until completely smooth, approximately 1 minute. (Note: With the stand mixer, the tofu became very small but never completely smooth; this did not affect the taste, but the color was not uniform.) Mix in the sugar and vanilla. Blend in the melted chocolate. Refrigerate, waiting 4 or more hours before serving. Yield: 8 servings.
This vegan and gluten-free version was delicious and lasted in the refrigerator for a week, far longer than a mousse with eggs. True, the consistency was not as light as the original. Still, the taste was rich and chocolatey and for only about half the calories of a traditional mousse: 250 vs. 450.
I look forward to making this recipe again, whether my guests are vegan or not.