Who doesn’t love the decadent feel of a spoonful of chocolate mousse on the tongue?
As a vegan, you can’t just nip to the shops and buy one, but you can have one setting in the fridge a few minutes after you start making it, and that’s what we’re going to do here. For this recipe you’ll need a microwave to melt the chocolate (unless you want to do it the traditional way with a pan of water and a bowl), and a good blender to make sure you get a smooth mixture.
Prep time: 5-10 minutes. Chill time: 1-2 hours.
Serves 4 (if you’re feeling generous!)
- 200g dark chocolate, broken into pieces (leave a little for grating at the end)
- 1 x 400g block firm tofu (I used Cauldron Original Tofu)
- 150ml vegan cream
- 150g dark brown sugar
- 1 tbsp cacao powder
- 2 tsp vanilla extract
- 150ml almond milk (added 50ml at a time)
First put most of your chocolate in a microwavable bowl, saving some for grating later, and heat for 1 ½ to 2 minutes until mostly melted. When there are just a few solid cubes left you can stir it to melt the rest. Next drain your tofu by wrapping it in a clean tea towel, putting it on a chopping board and putting a heavy pan on top of it. Leave both the chocolate and the tofu for 5 minutes.
Put the tofu, cream, sugar, cacao powder and vanilla extract into the blender and blend until as smooth as you can get it. Pour in your cooled chocolate and blend again. The mixture will thicken up at this point. Now add the almond milk 50ml at a time, blending between each addition, until you come up with a thick but slightly pourable mousse mixture. Once your mixture is completely smooth, pour or spoon into serving dishes and, cover and leave in the fridge for an hour or two to set. When ready to serve, grate some more dark chocolate over the top.