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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
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
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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.
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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.
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3
Add the chocolate, cocoa, espresso powder, honey/syrup and vanilla; blend until well combined. Fold in the sea salt, if using.
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4
Transfer to a large bowl (or individual serving bowls), cover, and chill 3-4 hours, or overnight.
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