Tuesday, April 17, 2012
Vegan Chocolate Mousse
"Wow, I really love the texture of the mousse! So much better than last time," Rich said yesterday as he all but stuck his tongue down into the glass to lick off the last bits of chocolaty goodness.
The last time I made chocolate mousse, I followed Julia Child's recipe from Mastering the Art of French Cooking. Crazy amounts of butter. But problematic. And expensive.
What Rich didn't know about yesterday's mousse was that it was vegan. I mentioned this fact as I prepared to write this blog post. He looked at me, incredulous. "That was vegan?"
If he were not already sold on vegetarianism, I would say I had made a convert.
Yesterday was the first of a week of only vegan foods in our home. Motivated in part by economics in part by the physical benefits of a plant-based diet, the week is taking shape nicely. Yesterday I enjoyed a smoothie of banana, peanut butter and coconut milk for breakfast. For lunch, I devoured an Asian noodle salad. For dinner, we enjoyed this amazing vegan baja bowl with beans, rice, pico de gallo and avocado. I also whipped up a vegan apple-cinnamon toastie bread from the cookbook Babycakes. I enjoyed it immensely with a cup of coffee this morning. Pure vegan bliss!
Ok, enough talk, time for the food. Ahem, the chocolate.
Yields four 1/2 cup servings
1 small block silken tofu
4 ounces good-quality chocolate (70-80 percent cocoa solids)
1/4 cup strong coffee
1 tablespoon vanilla
1/2 teaspoon fine sea salt
1/3 cup white sugar
Melt the chocolate in a heavy-bottom sauce pan or a double boiler.
Puree all ingredients in a blender and puree until smooth.
Divide between four cups, cover and refrigerate for about one hour until chilled.