There are many vegan chocolate mousse recipes on the internet. A lot use aquafaba. That weird liquid from a can of chick peas. Hard pass.
Others use too many ingredients and require way more work than is necessary.
This recipe is simple and delicious. I'm not a dessert cook. So when I do decide to create a dessert it has to be fairly uncomplicated and it has to be really yummy.
That's exactly what this is.
1 package silken firm tofu
3 tbls granulated truvia or similar sweetener
2 tbls original flavor almond milk
1/4 cup cocoa powder
This mousse is light, airy, creamy and rich. How does it do that? By the magic of tofu. That's how. It's every bit as good as any dairy based pudding or mousse without the guilt of animal cruelty or high sugar content. In fact, it has a nice bit of protein and antioxidants thanks to the tofu and the cocoa powder.
If alternative sweeteners are not your thing, you could obviously switch it for some form of real sugar. That boils down to personal preference.
Buzz everything up until smooth and fluffy. Chill at least a few hours or overnight in the fridge.
I would recommend tasting the mixture. You may or may not want a little more or a little less sweetener based on your personal tastes. But the above ratios are what I found to be ideal.
Give it a good stir before serving to aerate.
This post first appeared on Vegetarian Cooking Meatless Cooking Vegan & Vegeta, please read the originial post: here