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This Vegan Chocolate Mousse has the rich taste of pudding, with the light texture of a mousse. Perfect plain for a weekday treat or dress it up with a few seasonal berries on top for picture perfect company dazzling dessert. Photos by Elle

This Vegan Chocolate Mousse has the rich taste of pudding, with the light texture of a mousse. Perfect plain for a weekday treat or dress it up with a few seasonal berries on top for picture perfect company dazzling dessert. And it’s even Buddy approved!  
Photos by Elle

 

 

The inspiration for this recipe came from Opal Broussard. Opal was my daughter’s, Lauren,  first grade teacher. Opal recently attended a vegetarian cooking demonstration I hosted and was kind enough to share this recipe with the class. Opal was Lauren’s favorite teacher, and mine too!  She made school what it was meant to be: an adventure to be looked forward to, fun while you were there, and memorable years later.

I won’t eat commercial or traditionally made pudding, Jell-O, or mousse as they all use gelatin. Gelatin is made from the hooves of cows and quite frankly the idea turns my stomach. So imagine how excited I was when Opal gave us this recipe that has the texture and consistency of a thick mousse, without the offensive ingredient!

The resulting mousse is rich tasting, light in texture, and very satisfying. The tofu and almond milk are much better for you than milk and gelatin and the sweetness is perfect.

I made chocolate, with a few simple substations it is easy to make other flavors. I’ve given some variations below.

Please note that Buddy got the equivalent of about a quarter of a teaspoon of mousse….you should not feed your dog chocolate.

Ingredients

  • One package silken, soft tofu
  • One cup chocolate chips
  • One cup, plus one tablespoon, vanilla almond milk
  • One teaspoon vanilla extract
  • One tablespoon raw sugar

Method

Remove tofu from package, drain off excess liquid, and allow to drain thoroughly on a paper towel for about 5 minutes. Meanwhile, melt the chocolate chips and one tablespoon of almond milk in a glass bowl in the microwave until just melted, stopping microwave to stir the chocolate. Watch the chocolate carefully as it will easily scorch.

In a blender combine the tofu, almond milk, raw sugar, and vanilla. Turn blender on high and slowly add the melted chocolate to combine well. Pour mousse into four individual serving dishes and refrigerate for about an hour.

Serve alone or topped with a few raspberries,  seasonal fruit, shaved chocolate, or whipped cream.

Variations: 

White Chocolate Mousse: substitute chocolate chips with white chocolate chips, follow instructions above.

Butterscotch Mousse: substitute chocolate chips with butterscotch chips, follow instructions above.

Chocolate Peanut Butter Mousse: reduce chocolate chips to 3/4 a cup and add a quarter cup of smooth peanut butter, follow directions above.

Chocolate Monkey: add a fresh banana and a teaspoon of banana extract, follow recipe as given.

Any other fruit flavor: subsitute fruit for chocolate and reduce almond milk to 3/4 of a cup–the liquid in the fruit will easily compensate for less almond milk, follow recipe as given.

Bon Appétit,

Ellesig

 

 

 

 

Copyright ElleVeg 2014