By Elena Johnson
Returning to my pre-Thanksgiving theme of French cuisine, here is a recipe for chocolate mousse. It’s extremely simple to make – all you need is a microwave and a blender! You’ll also need a bit of patience since it’s best for the mousse to chill overnight. Unlike traditional chocolate mousse that’s loaded with eggs and cream, this vegan version is cholesterol-free and high in protein.
6 – 8 servings
1 cup chocolate chips
12 oz. firm silken tofu
¼ cup soy milk
1 ½ Tbsp. sugar
⅛ tsp. salt
1 Tbsp. coffee liqueur (optional)
Place chocolate chips in a microwave-safe bowl. Microwave on high for 60 seconds. Stir, and then microwave 30 seconds more. Continue to alternate microwaving and stirring until all of the chocolate is melted and smooth. Set aside.
Place tofu, soy milk, sugar, and salt in a blender. Blend on high until creamy and smooth, stopping to scrape the sides of the blender once or twice. Add the melted chocolate and optional liqueur and blend again until well-incorporated. Pour into a glass bowl or individual serving dishes. Refrigerate overnight.
About the Author
Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing them with friends, relatives, and those interested in vegetarian cooking. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email firstname.lastname@example.org. Follow Elena on Twitter: @ElenaEJohnson.