A while back, I posted about a healthier way to make chocolate pudding, as well as making it so vegetarians & vegans could enjoy it as well. Pudding is great and all, but what if you're more of a mousse person? Or, maybe you're having company and you'd like something a little fancier than just some glops of pudding in a bowl!
Regular chocolate mousse uses air bubbles to give it that airy whipped texture, and is usually made from egg whites or cream, a definite no-no for vegans (and some vegetarians!). Plus, the cream can be pretty high in fat as well, AND you have to cook the mousse, without scalding the milk or scrambling the eggs instead of tempering them and so on.
This version uses TOFU in place of the usual egg/cream mixture; it's high in protein yet low in fat. Due to it's bland flavor, it easily absorbs other flavors, like, in this case, chocolate. Plus, no animal products, so it's vegan-friendly (note: MILK chocolate will not be vegan, but most DARK chocolates are)!
Since chocolate mousse is all about THE CHOCOLATE, make sure you get a good-quality bittersweet or dark bar (basically, don't just grab a Hershey bar in the checkout line). You can melt the chocolate with a double boiler, or microwave it instead to keep this dish a 'no stove' recipe!
Vegan Chocolate Mousse
adapted from Chef Michael Smith
8oz dark or milk chocolate, chopped
8oz SILKEN tofu, drained*
Puree the silken tofu with a food processor or blender until smooth. Once smooth, add the melted chocolate and vanilla; mix until completely blended.