Vegan Mocha Mousse

The nuttiness of tofu provides a nice base for the rich chocolatiness and bitter edge of coffee in this mousse. The flavors play nicely together, but definitely don't bother making this if you're not a fan of tofu—there's no mistaking it. I like the addition of sea salt, though some cayenne pepper wouldn't be out of place here either; this keeps up to a week in the fridge.

Vegan Mocha Mousse

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About This Recipe

Yield:6 to 8
Active time:15 minutes
Total time:4 hours (including chilling time)
Special equipment:Blender/food processor
This recipe appears in: Vegan Chocolate Mocha Mousse
Rated:

Ingredients

  • Two 12.3 ounce packages (or about 25 ounces total) firm silken tofu
  • 4 ounces good-quality dark chocolate, chopped
  • 1/2 cup Dutch-process cocoa powder
  • 3 tablespoons instant coffee or espresso powder
  • 1/2 cup honey or grade B maple syrup
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoons sea salt (optional)

Procedures

  1. 1

    Cut the tofu into chunks and drain in a colander or on several layers of paper towels for about 10 minutes. Meanwhile, melt the chocolate in the microwave or over a double-boiler.

  2. 2

    Purée the tofu in a blender or food processor (or use a stick blender) until creamy, about 1 minute. Make sure to scrape down the sides a couple of times.

  3. 3

    Add the chocolate, cocoa, espresso powder, honey/syrup and vanilla; blend until well combined. Fold in the sea salt, if using.

  4. 4

    Transfer to a large bowl (or individual serving bowls), cover, and chill 3-4 hours, or overnight.

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