When you think of tofu, have you ever thought it could look or taste like this?
This recipe for plant-based chocolate mousse by the Physicians Committee for Responsible Medicine is unbelievably good and hits the spot especially if you cutting out dairy from your diet (click here for original recipe).
It uses a combination of silken tofu (the softest type), semisweet chocolate chips, nondairy milk (I used oat milk), vanilla extract and strawberries and mint leaves to garnish – and that’s it! It helps to use a high speed blender or food processor to get a smooth texture.
If you worry about getting enough protein, this recipe has 7 grams per serving and the recipe makes 10 servings. I didn’t realize this when I made it, so the picture above is a double serving. It was so filling that we each only ate half so ended up eating a single serving anyway.
Try it and you’ll say to yourself, “I can’t believe this is tofu!”
Plant-Based Chocolate Mousse
Equipment
- Blender or Food Processor
Ingredients
- 1 cup semisweet chocolate chips
- 1 cup nondairy milk (soy, almond, rice, oat)
- 2 packages silken tofu (12.4 ounce per package)
- 1 tsp vanilla extract
- 10 sliced strawberries
- 10 mint sprigs (optional)
Instructions
- Microwave chocolate chips and non-dairy milk for 1 minute in a glass bowl. Let sit for 2 minutes.
- After draining water from tofu, cut into large cubes.
- Add tofu, vanilla, and chocolate chip/non-dairy milk mixture to a food processor or blender and blend until smooth. (You can also try adding a banana before blending if desired.)
- Divide the mixture into 10 containers such as ramekins and chill for 2 hours in the refrigerator or 30 minutes in the freezer.
- Add sliced strawberries and mint to garnish immediately before serving.
- Cover leftovers and store in the refrigerator for up to 3 days.
