This decadent treat is super smooth and even more satisfying!
Our gluten-free, dairy-free tofu chocolate mousse is so easy that it practically makes itself in the blender. And the best part about it? No cooking is required! Unlike traditional mousse recipes, there is no egg yolk that can be cooked in a water bath with high-fat cream under watchful eyes. I have to admit that heavy whipped cream holds a special place in my heart, but the life on my hips just isn’t worth it. So rest assured, this vegan dessert will quench your chocolate cravings quickly while keeping fat and calories to a minimum. That’s if you can wait for it to get cold, which you definitely should!
Tofu chocolate mousse discovery
This vegan dessert has been my loyal, unchanging friend for over twenty years, and I suspect the original recipe is even older. This is wonderful news as almost everyone has a vegan or lactose intolerant loved one in their life. When we cut dairy products, we miss the undeniably smooth and creamy texture of chocolate mousse, pudding or ice cream. This dairy-free treatment offers the beloved mouthfeel and much more.
Tofu is not only vegan and lactose-free, it is also a powerhouse of nutrients. It is high in protein and contains all nine of our essential amino acids. As the building blocks of protein, amino acids are essentially what help us build and maintain muscle.
This is good news for those new to a plant-based diet! Tofu offers similar benefits to dairy products with much fewer calories and grams of fat. In comparison, the minimal amount of fat in tofu is the “good” kind (polyunsaturated to be precise).
The downside of tofu
Conversely, tofu gets a bad rap if it contains phytoestrogenic plant compounds. This means that they act like estrogen in the body and are linked to breast cancer something Women. If this is harmful to your health, you should have a conversation with your doctor about the pros and cons of phytoestrogens in tofu.
Like many foods made in America, the soy in tofu could originate from genetically modified organisms (GMOs). GMOs are plants or animals that have been modified in a way that cannot be naturally reproduced. Because of the non-GMO movement, there are many brands of non-GMO tofu readily available in supermarkets and labeled as such.
How to make this dairy free dessert
Honestly, the hardest part in making this simple tofu chocolate mousse is melting the chocolate. Start with a bag of semi-sweet or bittersweet dark chocolate. Since dark chocolate does not contain dairy products, we usually deal with it. For less strict vegans, milk chocolate works well with this recipe too, but the calories rise from there. For this particular recipe, we used Nestle’s Artisan semi-sweet chocolate.
Most recipes recommend melting chocolate with a double boiler on the stove. This is important if you don’t have strong bottomed pots. Some pots do not require a water bath if an oven has the melting function (the lowest setting in any range). Microwaves can also be carried out in short bursts at a low setting.
While the chocolate is melting, open the box of tofu and place in the blender with the non-dairy milk of your choice, two tablespoons of maple syrup or agave, and a teaspoon-flavored extract of your choice. We use vanilla because that’s what most chefs willingly have on hand. However, this recipe works for the deep, and chocolate loves orange extract and / or alcohol. We were very lucky with rum, amaretto liqueur, and macadamia nut liqueur. Adding a teaspoon at a time during the second step and tasting as you like will prevent the mousse from becoming overwhelmed with its juicy taste.
We tested two types of tofu for this easy vegan dessert and both of them got up well. Both of them absorbed the taste of the ingredients with which they were mixed. We preferred the soft / silky tofu for the silky texture it adds to sauces and desserts. Tofu is usually best as a substitute for chicken or fish in stir-fries and rice bowls. However, don’t rule out the tough tofu when you have it on hand. The resulting taste is still very good and more fudge-like.
There was a time when almond milk wasn’t easy to find, while soy milk was. During this time, soy milk was called for in this recipe. We find that almond milk tastes sweeter than soy, and it’s also lower in calories, a big fluctuation point. However, any non-dairy milk will work in this simple tofu chocolate mousse.
Now back to the goods. The hardest part of this recipe is waiting for the mousse to cool down to the right temperature. The other tricky part is getting the blender clean and making sure you get the last piece when you add it to the bowl! We love to use single serving bowls like casserole cups or large shooters to create a gorgeous appearance.
When the tofu chocolate mousse is room temperature, the texture should be similar to chocolate pudding. As it solidifies in the refrigerator, it creates a more airy, lighter texture that won’t run. The best part about this recipe is that it is impossible to go wrong! The flavor combinations are endless. Try adding chilli and cinnamon for some warmth. Go with raspberry for extra tartness. It’s great every time, probably because it’s so easy to do.
- 2 cups dark chocolate chips vegan
- 14th Ounces soft silky tofu
- 1/3 Cup Almond milk
- 2 tablespoon Maple syrup
- 2 teaspoon Vanilla extract
- 1 prize kosher salt
Melt the chocolate in a double boiler over low heat. This can take up to five minutes.
Combine the melted chocolate with tofu, almond milk, maple syrup, vanilla and salt in a blender.
Mix all the ingredients together. If it seems too thick, add almond milk, one tablespoon at a time. The texture should be similar to pudding. Make sure all the components are mixed well by scraping the sides of the blender. Firm tofu may need more milk to get a good mix. You’re looking for evenness in the mix without anything creeping up the side of the mixer.
Pour the mousse into a large cup (1/4 cup serving), small casserole dish (1/2 cup serving), or standard container and let cool. Mousse should set in two hours, but if it seems like less time to you, go for it!
For a deeper taste, we recommend orange oil / extract instead of vanilla. Most home cooks have vanilla on hand, so we’ve kept it in the recipe. Also, over the course of a few days, the liquids may separate, which is not an indication that the mousse has gone bad. Just wipe it back together before serving and it will still be amazing. The mousse is kept refrigerated for a week.
SmartPoints (Freestyle): 5
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For a truly decadent experience, try making this Coconut Clean Eating Whipped Topping that is out of this world delicious! This really is one case where you can have your mousse and eat it too!
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