Who doesn’t like chocolate mousse? I mean, it’s not something I would order for dessert if I was eating out. I’d take a creme brûlée or profiteroles any day (drools), but walking downstairs to aimlessly ponder the contents of your fridge at 11.30pm to find a chocolate mousse is pretty sweet, and nostalgic. I seem to remember eating chocolate mousse in my childhood, the aero ones specifically. Actually, does anyone remember those rolo yoghurt dessert things? They were pretty incredible if I remember rightly. Anyway, I digress. Chocolate mousse.
Since moving toward a much more plant based diet I have been loving experimenting with ingredients that I wouldn’t usually have touched before. I’ve been playing with silken tofu for a while now and have made everything from pasta sauces, creme brûlées, simple smoothies and now chocolate mousse. It’s so versatile and really wish it didn’t have such a weird stigma attached to it. Whenever I mention tofu to friends or family the general reaction seems to be rather negative – ‘eww, gross’. However when I disguise tofu in recipes like these, they go down a treat. The proof is in the pudding I guess. Literally.
Before I came up with this recipe (not that it is particularly ground breaking and I am sure I’m not the first), I tried out a few variations. Firstly, I tried making a mousse with just silken tofu and melted chocolate. The result was good but I’d argue that technically it wasn’t a mousse. Quite dense and not fluffy, not much sign of any air bubbles which is what makes a mousse, a mousse.
Then I tried making one with aquafaba (the water from a can of chickpeas) and melted chocolate. This was also good, and much more mousse like with air bubbles aplenty, but I felt it was a little too light. So, do you wanna guess what I did? I did both. The result, mousse like, air bubbles, but slightly thicker and more satisfying.
- 100g Dark Chocolate (I used Lindt 85% Dark)
- 1 packet of silken tofu (roughly 350g net weight)
- Aquafaba from one tin of chickpeas.
- 2 tbsp of plant based milk.
- 1/4 tsp of either Cream of tartar, or a neutral vinegar like apple cider or white
- Optional: a few tablespoons of sugar or sweetener (I used xylitol).
- Optional: whatever toppings float your boat. Desiccated coconut, more chocolate, fresh fruit, cream etc.
- Start to melt the dark chocolate with the plant based milk in a glass bowl over a pot of water. I use a bain marie, but you could use the microwave but this method would require you to stop and start it. I like to just set it on a low heat and leave it be until it’s a puddle of chocolate. If you wanted to make an adult mousse you could add in a shot of liqueur instead of the plant based milk 😉
- Meanwhile, set up your stand mixer (hand mixer will work too but will take longer). Begin to whisk the aquafaba until it reaches stiff peaks. You want to add either the cream of tartar or the vinegar at the start to help stabilise the foam. Keep going until you can tip the bowl upside down with no movement.
- Taste your melted chocolate, depending on what kind of dark chocolate you’ve used will depend how sweet/bitter your mixture is. You can add some honey or maple syrup to the melted mixture, or you can go back to your aqua faba and add in a few tablespoons of sugar to taste and whisk it a little more.
- Add the melted chocolate and the silken tofu to a blender and whizz until it’s smooth.
- Add your creamy chocolate mixture (let it cool a bit first if it isn’t already) to the aqua faba and gently fold it in until well combined and it is a uniform colour.
- Place into 4 ramekins or glasses and refrigerate for a few hours. Realistically you need to leave it in there for at least 3+ hours, but ideally overnight.
If you’re at all interested in the calories and macros. I’ve got you covered. Calories: 195. Carbs: 8. Protein: 10. Fat: 12.