Ridiculously simple and incredibly delicious: I whip up this Vegan Chocolate Mousse in minutes.
Who would believe my chocolate mousse has no eggs and no cream and tastes so rich? Gluten-Free too! No trace of the tofu’s controversial heritage, it’s all eclipsed by the other wonderful flavors! Tofu contributes only its bulk and great texture.
My daughter in law Ruthie tells me my vegan chocolate mousse is quite often the very last thing she whips up on a harried Friday just before Shabbos rolls in.
This will take you about five minutes to prepare, and will knock your socks (and your guests’!) off.
And although it tastes sinfully rich, it contains no eggs and no cream. So what’s the secret? The best chocolate, that’s what: Start with real chocolate (no brand affectionately called “heimish”) brand: They contain a smidgen of chocolate and loads of sugar: Who needs it? Get a good brand, even a price club brand will do. I assure you that if enough of you customers will ask your kosher supermarket to carry some good chocolate products, they will be happy to oblige! So, use only good ingredients, and taste the difference! You must try the wonderful new brand, California Gourmet Vegan Chocolate Chips
Check out my Vegan Chocolate Raspberry Mousse Variation, which I just developed: It’s fantastic!
- 1 cup semisweet chocolate chips (or grated semisweet chocolate), only the best
- 2 tablespoons instant coffee powder (decaf OK) or a little less to taste
- 1/4 cup water
- 2/3 cup pure cocoa powder
- 2/3 cup sugar
- 1/4 cup vegetable oil
- 2 tablespoon brandy or rum (unflavored please)
- 1 pound silken tofu, drained
In a small saucepan, on a very low flame, place all but last ingredient, and cook, stirring, until melted. This will take about 2-3 minutes (Or microwave 2 minutes). Transfer the mixture to a food processor, with the tofu, and process one full minute, until perfectly smooth. Pour the mixture into 6 to 8 dessert glasses or cups, and refrigerate until firm, 2-3 hours.