10.29.10 Wild Mousse

Pumpkin seeds 790 xxx
photos by gluttonforlife
I'm definitely a food snob of sorts. I've been known to get all uppity about faux this and that, things masquerading as other things. Margarine. Tofurkey. Miracle Whip. Why bother? (In truth, I once loved Miracle Whip on a tomato sandwich.) But G's digestive issues have made me realize that substitutions are sometimes necessary. And while gluten-free bread may not be worth the bother, certain gluten-free foods are quite nice in their own right. Anyone who's had treats from Babycakes knows what I'm talking about. So it may not come as a total surprise when I tell you that this recipe for a decadent and velvety smooth chocolate mousse is—wait for it—vegan. That's right—no eggs and no cream. I was very skeptical the first time I made this. It's suspiciously easy, requiring absolutely no whipping at all. Various recipes for vegan chocolate mousse had been popping up online, some with avocado, others with coconut milk—I think I even remember one from Jean Georges! This is the one I arrived at after a bit of experimentation.
Ramekins 790 xxx
my lovely little porcelain ramekins come from Nicole Farhi
It combines good quality chocolate—I usually incorporate some Mexican chocolate infused with chile—with silken tofu and a hit of Kalhua, because I find that coffee beautifully accentuates the flavor of chocolate. You melt the chocolate in a double boiler, whizz it in a blender with the remaining few ingredients and chill it for a few hours. You will be astonished by the results which, incidentally, are relatively low in calories and fat. I like to serve this mousse with a topping of candied pumpkin seeds, using this recipe but with powdered ginger and cinnamon for the spices. It's a nice textural counterpoint, but you could also try a little chopped ginger, toasted almonds or a spoonful of crème fraîche (throwing vegan caution to the wind).
Double boiler 790 xxx
i found my ceramic and copper double-boiler at the rosebowl flea market in pasadena

Chocolate Mousse (Vegan)

serves 6
  • — 1/2 cup organic chocolate soy milk
  • — 10 ounces best quality semi- or bittersweet chocolate
  • — 12 ounces silken tofu
  • — 2 tablespoons Kahlua
  • — 1/4 teaspoon almond extract, optional
  • sea salt

In a small saucepan, bring the chocolate milk to a simmer. Cool while you melt the chocolate in a double boiler. (If you don't have one, just use a metal or glass bowl set over a pan of hot water.) Remove from heat.

Combine the soy milk, silken tofu, melted chocolate, Kahlua, almond extract, if using, and a generous pinch of sea salt in a blender and puree until completely smooth. (An immersion blender also works here.) Taste and adjust for flavor, as needed.

Chill in one large bowl or 6 ramekins for at least 2 hours or overnight. The mousse sets up perfectly as it cools.

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My jar of Miracle Whip is used exclusively for tomato sandwiches.
David on October 30, 2010 at 4:59 am —
Now I know we're truly kindred spirits!!
laura on October 30, 2010 at 5:09 am —