The little black dress of the dessert repertoire, ready in no time and always makes you look your best! 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. You end up with desserts that are not only awesome, but actually nourishing and rich in protein: a win-win!
My daughter in law Ruthie tells me my mousse is quite often the very last thing she whips up on a harried Friday just before Shabbos rolls in.
My Chocolate Mousse is Ready in a Jiffy!
This will take you about five minutes to prepare, and will knock your socks (and your guests’!) off. It tastes like you slaved away on it. And although it tastes sinfully rich, it contains no eggs and no cream. I just cant tell you how many times i have demonstrated it at my Cooking Demonstrations!
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
Fantastic flavor trifecta: success will be hard to miss! Try this trio in my tiramisu too!
Check out my Vegan Chocolate Raspberry Mousse Variation, which I just developed: It’s fantastic! Chocolate and berries: another perfect flavor match!
Gelatin-Based Vegan Chocolate Mousse
Scroll down for this fun and exciting variation, every bit as delicious as my original tofu-based one and just as ridiculously simple to whip up!
Pour the mousse in individual cups
It may be easier to dump the whole mixture into a nice glass bowl and call it a day. But with a couple more minutes, you can pour it into individual servings. It will look beautiful and will make you look professional, and will save you valuable time when you serve dessert.
- 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.
Gelatin-Based Chocolate Mousse
Skip the tofu. Add 1 8-ounce container vegan cream cheese. Increase the water listed to 1 cup, and mix it with 4 teaspoons gelatin. Proceed with the recipe as instructed.