Quick post today about the easiest dessert you’ll ever make: vegan chocolate mousse. It’s thick, rich, and takes five minutes to throw together. I think anyone can get over their fear of soy products for that, right?
The recipe is adapted from Mark Bittman’s How to Cook Everything. (In case you needed further proof that normal people can make, eat, and enjoy tofu-based desserts…) He calls it a pudding, but the blender whips in some delightful air bubbles that make it more of a dense mousse. Spring for the best-tasting semi-sweet or bittersweet chocolate you can find, because the flavor really comes through. A 50/50 mix of milk chocolate and something darker is yummy, too, but not vegan.
You could portion this into ramekins and top with raspberries if you’re feeling fancy, or pour into wee jars or tupperwares for a lunchbox treat. Either way, remember that it needs a few hours in the refrigerator to set.
- 1 package silken tofu, drained
- 1/2 – 3/4 c. agave syrup or simple syrup (Start with 1/2 c.)
- 7 oz. high-quality chocolate, chopped and melted
- 1 tsp. vanilla extract
- Pour all ingredients into your blender. Blend on high speed until no lumps remain, pausing a few times to scrape chocolate off the sides. Taste and add more sweetener if needed.
- Pour mousse into ramekins, tupperwares, or a pretty serving bowl. Refrigerate 4+ hours or overnight. Top with fresh berries or berry coulis and serve.