Recipe: Dessert - Chocolate Mousse
I've been making this exact chocolate mousse recipe for years now and it's always a surefire hit, even among non-vegans. The ideal version of the recipe requires a bit of equipment but when it comes to desserts, it really doesn't matter how you get it done. If you plan ahead of time, this recipe is an extremely cheap and quick way to impress guests at an elegant dinner party.
- 1/2 cup chocolate milk
- 10oz bag of chocolate chips - whatever kind you prefer
- 12oz soft/silken tofu (usually comes in a box, 12oz is standard size)
Pour your half-cup of chocolate milk into a small pot and heat to a simmer. Remove milk from heat immediately and let cool. Start heating 2-3 cups of water in the bottom part of a double-boiler at medium-low heat. When the water is starting to reach a simmer, place the chocolate chips in the top part of the double boiler. Stir the chocolate chips often, they should not be melting too quickly. When the chocolate chips are completely melted, remove them from the heat. Add the chocolate, tofu, and heated milk to a blender and process until you reach a smooth consistency.
Place in individual bowls or one big one and let chill for at least 2 hours.
- Double-boilers aren’t exactly the most common kitchen tool (even though they are AWESOME), but you can just cobble one together from a pot of boiling water and another pot or pan that is large enough to sit on top without falling in or tipping over. As with everything I try to teach on this blog, improvisation is the path to education… or funny stories.
- For milk, use cow, soy, almond or whatever you like. Just remember to get the good stuff: the better the milk, the better the mousse!
- Same goes for your chocolate chips. But really, who could skimp on such a thing as chocolate?