BEST SILKEN TOFU CHOCOLATE MOUSSE (FLUFFY & VEGAN)
This 4-ingredient silken tofu chocolate mousse is super chocolatey, fluffy and high in protein! Made from healthy vegan ingredients within just 15 minutes, it's a delicious dessert idea for the whole family.
Provided by Alena
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- Drain your soaked and pitted dates well, then place them into a food processor and pulse to obtain a puree.
- Add the silken tofu and melted dark chocolate, then process again until a creamy batter forms.
- Pour your chickpea liquid or aquafaba into a medium-sized bowl and whip with a hand mixer to obtain a frothy mixture. This may take a couple of minutes, so don't worry!
- Slowly add your chocolate, date and tofu mixture from the food processor into the fluffy aquafaba and gently whisk with a spoon to incorporate until you have a homogeneous chocolate mousse.
- Divide into glasses and refrigerate for at least an hour before serving.
Nutrition Facts : Calories 129 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 4 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, Sodium 7 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE MOUSSE TOPPING
These are sooooo good! No exaggeration. The topping is light and fluffy and not overly sweet, and you would never know that the cupcakes were vegan. The recipe come from Vegan Cupcakes Take Over the World. Once you taste these cupcakes, there will be no doubt that these can take over the world! The mousse topping makes enough for probably 2 dozen cupcakes, so go ahead and double the cupcake recipe...they are sure to disappear in no time. Preparation time doesn't include the 1 hour refrigeration time for the mousse.
Provided by MsBindy
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- For cupcakes: Preheat oven to 350F and put your cupcakes liners in your muffin pan.
- Whisk together the soy milk and vinegar in a bowl, giving it a few minutes to curdle before proceeding.
- Add the sugar, oil, vanilla to the curdled soy milk and beat until a little frothy.
- In a separate bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet in 2 batches, mixing until no large lumps remain.
- Fill the muffin liners about 3/4 fill. I use an ice cream scoop so that they are sure to be uniform in size.
- Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool for about 10 minutes in the pan, and then remove from pan and put on a cooling rack until completely cooled.
- For the Mousse topping: Put the tofu, soy milk, maple syrup and vanilla in a blender; puree until completely smooth.
- Melt the chocolate, either in a double boiler or carefully in a microwave. If you use a microwave, be careful so as to not burn the chocolate. Let the melted chocolate cool for about 5 minutes.
- Add the chocolate to the tofu in the blender and blend until combined.
- Put the mousse into a covered container and chill for at least an hour.
- When the cupcakes are completely cooled, use a large decorating tip on a pastry bag, and put a mountain of mousse on each cupcake.
Nutrition Facts : Calories 322.6, Fat 16, SaturatedFat 5.8, Sodium 178, Carbohydrate 44.5, Fiber 2.9, Sugar 31.4, Protein 5.7
VEGAN CHOCOLATE MOUSSE
Smooth and creamy chocolate mousse made vegan by using silken tofu as the base. I like to think that since the tofu has protein it makes this even a bit healthy! For the ingredients I recommend almond or soy milk. Skip some of the others like rice milk which is too watery. If you're doing this totally vegan, look for vegan chocolate chips. Regular semi-sweet chocolate chips typically contain some milk. Most importantly, the best tofu is Mori-Nu silken tofu in firm or extra-firm (also comes in Lite). This is the shelf stable silken tofu found with the Asian foods. If you can't find this there is sometimes a refrigerated silken tofu with all the other kinds of tofu but the package is bigger so the other ingredients need to be adjusted accordingly.
Provided by thesinglebite
Categories Lactose Free
Time 10m
Yield 4-5 , 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Place almond milk and chocolate chips in a microwave-safe bowl and heat about 1 minute depending on your microwave. Stir together until chocolate chips are dissolving in milk, you should now have a rich chocolate milk. If necessary, heat a bit a longer. Let the mixutre cool for a few minutes.
- Add chocolate mixture, tofu, and vanilla to a food processor or blender and process until pureed. This is important: taste the mixture to make sure you don't a have a tofu taste since all brands are different. If it's not chocolaty enough you can melt some more chocolate chips and add it but don't add any more milk or it won't set properly.
- Pour into 4-5 ramekins or small dishes. It will set better this way than if it's in one big bowl. Chill 2-3 hours and it's ready to eat!
Nutrition Facts : Calories 252.6, Fat 14.9, SaturatedFat 7.8, Sodium 9.1, Carbohydrate 29.5, Fiber 2.6, Sugar 24.2, Protein 6
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