non-vegan approved: Mousse au Chocalat!

Vegan Mousse au Chocolat 1

I have to admit – I was scared!

When I went vegan one of my biggest fears was, that I would never enjoy a proper mousse au chocolat again. Fortunatley those fears were unfounded because this is the richest,  most creamy recipe I ever had! It’s heavenly good!

Don’t be afraid to use the silken tofu – It’s taste is really neutral and lets the amazing taste of the dark chocolate come through!

If you want to add some flavor you could try dried chili flakes or cinnamon!

Recipe

non-vegan approved: Mousse au Chocalat!

DifficultyBeginner

Probably the best Mousse au Chocolat you will ever have!

Yields12 Servings
Prep Time3 hrsCook Time15 minsTotal Time3 hrs 15 mins

 

 800 g Silken Tofu
 200 g Chocolate (70%+ cacao)
 150 g Maple Syrup
 30 g Coconut Milk
 30 g Pistachios
 1 pinch sea salt

 

1

Melt 170g of the chocolate in a waterbath or microwave. Finely grate the remaining chocalate and put aside.

2

Placing your tofu on a tea towl in a medium sized bowl, squeeze out as much liquid as possible.

3

Add everything except chocolate and coconut milk to blender and blend until silky smooth.

4

Slowly add molten chocolate and coconut milk.

5

Stir in half of your grated chocolate and refrigerate for at least 3 hours (I usually leave my mousse in the fridge overnight).

6

Serve in a bowl and sprinkle with pistachios and remaining grated chocolate.

Nutrition Facts

Serving Size 100g

Servings 12


Amount Per Serving
Calories 187
% Daily Value *
Total Fat 11.25g18%
Total Carbohydrate 15g5%
Protein 5g10%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 800 g Silken Tofu
 200 g Chocolate (70%+ cacao)
 150 g Maple Syrup
 30 g Coconut Milk
 30 g Pistachios
 1 pinch sea salt

Directions

1

Melt 170g of the chocolate in a waterbath or microwave. Finely grate the remaining chocalate and put aside.

2

Placing your tofu on a tea towl in a medium sized bowl, squeeze out as much liquid as possible.

3

Add everything except chocolate and coconut milk to blender and blend until silky smooth.

4

Slowly add molten chocolate and coconut milk.

5

Stir in half of your grated chocolate and refrigerate for at least 3 hours (I usually leave my mousse in the fridge overnight).

6

Serve in a bowl and sprinkle with pistachios and remaining grated chocolate.

non-vegan approved: Mousse au Chocolat!
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Christian

Christian

Hi! My name is Christian and I'm the author of this blog! I love vegan food and I think a plantbased diet is the future! If you have anything to say, let me know - I love hearing your thoughts and feedback! Cheers
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