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nosh friday: vegan dark chocolate mousse

June 18, 2010

While I myself am not a vegan, I rather enjoy exploring different vegan dishes, both sweet and savory. (In fact, some of the best huevos rancheros I’ve ever had were vegan. Who knew?!) When I saw this recipe, I initially decided to try it not only because I had a packaged of silken tofu that needed using, but because I’m going to my friend Amanda’s to cook dinner with her tonight and along with our amazingly delicious pizza (figs! prosciutto! arugula!) and I wanted to bring something sweet but not overly decadent for dessert.

I adapted the recipe slightly, using some Frangelico I had laying around instead of the brandy it called for and using half regular sugar, half vanilla sugar.  After tasting, I think it was a good call. The mousse has a very simple flavor palate and can withstand some doctoring up; I would even recommend perhaps adding a teaspoon or so of espresso powder if you have it.

While I am saving this yummy stuff for my dinner tonight, I snuck a few spoonfuls and let me tell you — you would never know that it’s basically fat-free or vegan. It’s rich and light and delicious. I might even make this for my family sometime and see if I can sneak it past my meat-and-potatoes brothers-in-law, just so I can see their faces when I tell them they just ate and enjoyed tofu. (Muah ha ha!)

Vegan Dark Chocolate Pudding
Adapted slightly from Ellie Krieger, Food Network

1 (12.3-ounce) package silken tofu, drained
3 ounces high quality bittersweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder
1/4 cup water
1 tablespoon Frangelico or other flavored liqueur (Baileys, Kahula, Grand Marnier, etc.)
1/2 cup superfine sugar (feel free to use vanilla sugar if you have it)

(Note: The recipe calls for superfine sugar, which I didn’t have. Normally, I whiz the granulated sugar up in the food processor for about a minute, which is a good shortcut to superfine sugar, but my food processor at the time was full of tofu. However, looking back, I would definitely recommend the superfine. The granulated, even after vigorous stirring, still left the pudding slightly grainy.)

Slice the tofu into cubes. In a blender or food processor, pulse the tofu until pureed and smooth. In a small pan on low heat, add the chocolate, cocoa powder, water and liqueur and melt to combine, stirring constantly to keep from burning. (You could also do this over a double boiler by placing a heatproof bowl on top of a pan of an inch or two of simmering water.)

Once the chocolate mixture is melted, remove the pan from the heat and stir in the sugar a little at a time, until smooth. Pour the chocolate mixture into the tofu and pulse until combine. Scrape into either individual serving dishes or one large bowl and refrigerate for at least one hour. Serve with lightly sweetened whipped cream.

Now that I’ve made this, I would say this is probably closer to a pudding than it is a mousse. However, if you want to call it a mousse and impress your friends, please, go right ahead. No one will know but you and I.

5 Comments leave one →
  1. SJR permalink
    June 18, 2010 3:38 pm

    My mom makes this all the time everyday. Likewise, I eat it all the time. Dericious.

  2. June 18, 2010 4:23 pm

    I love this recipe. I made it for the hubs once for our anniversary! I agree though, it is definitely a pudding. Silken Tofu is so useful. I tried to reverse engineer to make a peanut butter pudding- fail. I still think it will work, but have to get the proportion right.

  3. Caroline permalink*
    June 21, 2010 3:22 pm

    @ SJR!

    I thought of Marmee when I made this. I should leave her a note on Facebook and tell her — she would be proud.

  4. Caroline permalink*
    June 21, 2010 3:23 pm

    @ Hilary!

    What a lucky husband you have. I plan on keeping this in my arsenal of recipes of “fast, delicious and impressive.” Especially if I fancy it up with some whipped cream and toasted coconut on top. Nom nom nom.


  1. nosh friday: pizza with figs, prosciutto and arugula « surprised by joy

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