Vegan Mocha Mousse
Vegan Mocha Mousse might be just the dessert you are searching for. One portion of this dish contains about 9g of protein, 12g of fat, and a total of 276 calories. This recipe serves 6 and costs $2.33 per serving. 135 people were glad they tried this recipe. It is brought to you by Serious Eats. A mixture of vanillan extract, sea salt, silken tofu, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 4 hours. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a solid spoonacular score of 53%. Vegan Mocha Mousse, Mocha Mousse with Sichuan Peppercorns (Mousse au Mokan et Poivre), and Mocha Mousse are very similar to this recipe.
Servings: 6
Ingredients:
4 ounces good-quality dark chocolate, chopped
1/2 cup Dutch-process cocoa powder
3 tablespoons instant coffee or espresso powder
1/2 cup honey or grade B maple syrup
1 to 2 teaspoons sea salt (optional)
2 12.3 ounce packages (or about 25 ounces total) firm silken tofu
1 teaspoon vanilla extract
Equipment:
paper towels
microwave
colander
food processor
blender
bowl
Cooking instruction summary:
Procedures 1 Cut the tofu into chunks and drain in a colander or on several layers of paper towels for about 10 minutes. Meanwhile, melt the chocolate in the microwave or over a double-boiler. 2 Purée the tofu in a blender or food processor (or use a stick blender) until creamy, about 1 minute. Make sure to scrape down the sides a couple of times. 3 Add the chocolate, cocoa, espresso powder, honey/syrup and vanilla; blend until well combined. Fold in the sea salt, if using. 4 Transfer to a large bowl (or individual serving bowls), cover, and chill 3-4 hours, or overnight.
Step by step:
1. 1
2. Cut the tofu into chunks and drain in a colander or on several layers of paper towels for about 10 minutes. Meanwhile, melt the chocolate in the microwave or over a double-boiler.
3. 2
4. Purée the tofu in a blender or food processor (or use a stick blender) until creamy, about 1 minute. Make sure to scrape down the sides a couple of times.
5. 3
6. Add the chocolate, cocoa, espresso powder, honey/syrup and vanilla; blend until well combined. Fold in the sea salt, if using.
7. 4
8. Transfer to a large bowl (or individual serving bowls), cover, and chill 3-4 hours, or overnight.
Nutrition Information:
covered percent of daily need
