Chocolate mousse is one of my FAVORITE desserts. The first time I had it was in 2004 in Paris, where they come around with desserts in these family-style serving dishes, and basically keep serving you until you say stop. What a way to eat!! My socks were blown off, and my lifelong devotion to chocolate mousse was born.Oh, but chocolate mousse contain so much fat! First there's butter to melt the chocolate with, then whipped heavy cream to fold in, then to get even more airy goodness, about half a dozen whipped egg whites, plus some egg yolks thrown in for good measure. And of course, it's addictive, so you eat way more than you should. Plus, you hear things like "French women eat whatever they want and never get fat", so you decide you may as well eat whatever you want so as to not get fat.....It's bad. Try this instead. This dessert is serious! The silken tofu gives it mousse-like creaminess, and the chocolate and coffee play off each other to add depth of flavor. Plus it's one of the quickest and easiest desserts to make. Since there are so few ingredients, make sure they are top-quality.(For the record, most dark or bittersweet chocolates are considered vegan since they contain no milk. Milk chocolate, on the other hand, is not vegan)Make this dessert for your honey this Valentine's day. Not only is it better for him/her than all those other traditional desserts, but it is so delicious you won't miss out on the butter, whipped cream, and eggs.
Makes 8 servings
Ingredients14 oz package silken tofu, drained (I bought House Foods brand, which I found at my neighborhood gourmet market)1/3 cup maple syrup1/4 tsp instant coffee 1/4 cup unsweetened cocoa8 oz melted bittersweet chocolate 1/4 cup hot water1 tsp Cinnamon or other spices (optional)
Place the tofu, maple syrup, instant coffee, and cocoa in a blender, and blend until pureed. If you need to add a little of the hot water to get it started, go ahead. Add the melted chocolate and puree until everything in homogeneous. Again, add more hot water if it's too thick. Stir in the spices if using. Divide among pretty ramekins or martini glasses (my favorite), or just pour into a bowl. Cover and chill for at least half an hour. When serving, garnish it with fruit, mint leaves, or chocolate shavings. *When you first blend everything, it may taste watery. Don't worry. As it sits, the chocolate will thicken and the flavor will intensify. I've made the mistake of adding too much maple syrup to compensate for the wateriness only to end up with an overly sweet dessert.