Vegan Chocolate Mousse

VEGAN CHOCOLATE MOUSSE is a special treat to serve guests or take to a party. It can be made in varying amounts and is very simple and forgiving, in that the proportions and ingredients are not set in stone. There are four components: the whipped Soyatoo topping, the raspberry sauce, the chocolate mousse, and the crumble cookie bottom. You don’t have to make all of these parts but, if you do, they go together nicely. You will need a small pan and a larger pan to fashion a type of double boiler, with which to melt the chocolate, and you will need a blender or food processor to whip the mousse together.

Cookie Layer 

 

Ingredients

8 Oatmeal cookies or 1 1/2 cups granola 

1/4 cup sunflower oil

1/4 maple syrup

 

Method

The cookie bottom can be made with an actual oatmeal cookie or by mixing some granola with a little oil and syrup – I used maple syrup.  I put about a heaping Tablespoon in the bottom of muffin tin parchment cups, flattened them out, and proceeded to bake them a little too long. You will do better, I’m sure. Just think of them as a cookie. I would suggest to my future self: 350 degrees Fahrenheit for ten to, at the most, fifteen minutes.

Chocolate Mousse

 

Ingredients

4 cups dark chocolate dairy-free chocolate chips

1 package Morinu silken tofu

1 tsp vanilla or orange or another liqueur or extract

 

Method

This depends entirely on how many of these you want to make. I made 18 of them and used about 4 cups of dark chocolate dairy-free chips (Sunspire is one brand) to one package Morinu silken tofu. You can use any one of several choices of a further taste sensation. I’ve used vanilla or orange liqueur in the past, and last night I used hazelnut extract – about a half teaspoon or so.

Melt the chocolate chips in the top part of a double boiler. Heat water in the bottom part, with the top pan floating/resting on the surface of the boiling water, mix the chips around and they will eventually melt.

Meanwhile, blend the silken tofu (a bland, smooth, innocuous variety available in aseptic packaging) with whatever extract you choose. Be careful moving the tofu around with a spoon or paddle. This is when I have chipped pieces of wood off my spoons. Observe the depth of your blender above the whirring blades and don’t go down past that level.

When the chocolate is melted, add it to the tofu and mix it all together. Plop it onto the cookie bottoms.

Raspberry Sauce and Whipped Topping

 

Ingredients

1 package frozen raspberries

1 teaspoon maple syrup

1 can vegan whipped topping

 

Method

Heat a package of frozen raspberries with a teaspoon of maple syrup. Right before serving, spoon a little on the top of the mousse and squirt some Soyatoo whipped soy cream on top.

The mousse is soft, unless you refrigerate it, in which case it will become more firm. The more tofu you add to a lesser amount of chocolate, the less firm it will be. This is a very rich dessert best served in small amounts (although I gobbled up two last night and this pictured one this morning — do as I say, not as I do). The mousse would also make an excellent frosting. You can also make this in a pie plate, serving it in thin slices, or a baking dish, cutting it into small squares.