Don’t let the less the beautiful picture deter you from taking it seriously. This recipe is rich in chocolate and so easy to make! Other than melting the chocolate, all you have to do is blend four ingredients.
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.
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.
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