Before I ever went vegan I started taking cooking classes from Colleen Patrick-Goudreau. Colleen’s class really opened my eyes to the possibilities of vegan cooking. I started volunteering with her and eventually acted as an assistant for classes she was running for Physician Committee for Responsible Medicine (PCRM). The classes focused on helping people with cancer or who were interested in cancer prevention. I had a lot of fun helping helping Colleen and learning more about the preventative aspects of a vegan diet. Over the course of the classes I decided to become a vegan myself.
The classes came with a cookbook and it was filled with very simple recipes. They were great starter recipes, but most needed some tweaking to bump up the flavor. One of my favorite recipes was for a chocolate mousse made with silken tofu. Over the years I have modified the recipe and made it my own.
As I have discussed tofu can be fantastic when you use the right tofu in the right recipe. In this chocolate mousse it is crucial to use silken tofu in an aseptic box. The tofu blends right in with the other ingredients and makes a lucious, rich pudding.
In my adaption of the recipe I add instant coffee to bring out the chocolate flavor. I learned this tip years ago while watching Ina Garten. I now use Dandy Blend coffee substitute since I don’t want Trey bouncing off the walls from chocolate and coffee! I also like to add a few tablespoons of dark rum to the mousse. When I’m serving the mousse to families I make half the recipe with rum for adults, and half without rum for the kids.
The mousse can be served in endless ways. Lately I have been adding it to small glasses (martini glasses would be beautiful for entertaining) and topping the mousse with So Delicious CoCoWhip and chocolate chips.
The mousse can also be made into a pie. Pour it over pre-made chocolate pie crust and top with crumbled chocolate sandwich cookies or chocolate chips. I recently made a pie crust by smashing chocolate sandwich cookies in a bag and then pressing them into a greased pie plate. I didn’t even bother to add any additional oil/fat to the cookies. The mousse is so thick it holds the crust together on it’s own. I used 12 cookies for a 9 inch pie pan.
This recipe is incredibly easy and uses ingredients I always keep in the pantry. It is perfect for entertaining and no one has ever guessed that tofu is the main ingredient. A no-bake, high protein, vegan dessert that everyone loves. A winner all around.
- 1½ cups vegan Chocolate Chips
- ½ cup Non-Dairy Milk
- 1 12 oz package Silken Tofu (in aseptic box)
- ⅓ cup Agave Nectar
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Instant Coffee (or coffee substitute)
- 2 Tablespoons Dark Rum (optional)
- Melt the chocolate chips and non-dairy milk together in a double boiler or in the microwave.
- Pour melted chocolate mixture into the blender. Add all other ingredients to the blender and blend until smooth.
- Pour chocolate mousse into small serving cups or pie crust. Refrigerate for at least 3 hours before serving. Serve cold, topped with non-dairy whipped cream if desired.