Wednesday, March 09, 2011

Special Vegan Chocolate Mousse


I prefer to make this with freshly home made tofu when possible. Since I make soymilk at home anyways, making tofu is just another step. Turns out sooo creamy and soft!

If you can't make tofu at home, then use silken tofu. In India, the only silken tofu we get commercially is Mori-Nu (yeah, the terribly expensive imported brand.... but hey, for special occasions, this mousse is TOTALLY worth it!)

Most local tofu brands use vinegar to break the soymilk and that makes the texture and taste of the final tofu suitable only for savory dishes. You could try asking at an Asian restaurant if they make their tofu in house and if you can buy some off of them. They'll most likely be using gypsum aka calcium sulphate or nigari aka magnesium chloride to break the milk to get that soft and creamy texture.

Special Vegan Chocolate Mousse

1 Package/block firm silken tofu
1/2 C Vegan semi sweet dark chocolate chips or bar broken to small pieces (easiest in India is to use Bournville plain dark chocolate bar since it happens to be vegan)
Pure vanilla extract
Maple Syrup (Sugar can also be used)
Soymilk
Small dash of olive oil
Rum - the good kind

Melt chocolate chips by tempering on a double boiler.
Bring down to room temperature.
Blend melted chocolate, tofu and maple syrup (according to taste) until completely
smooth.
Add vanilla, olive oil and rum and blend again.
If required, add a splosh of soymilk and blend again until creamy and
fluffy.
The consistency should be like a very thick smoothie.
Transfer into little bowls and place in the fridge (not freezer).
Let it set for at least 2 hours (more if you have time).

Enjoy!

The simplest, most delicious vegan mousse eva!! :)

Special Vegan Chocolate Mousse

2 comments:

  1. Mmmmm this is lovely! Your photos are wonderful! Makes me wanna dive in! I will need to look for your homemade tofu recipe, that is my next step in learning how to for my family.

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  2. Heather, we have the cedar wood tofu making kit http://www.soymilkmaker.com/tofubox.html and we've purchased gypsum in addition to the nigari which already comes with the kit. I've personally found working with gypsum a lot easier (plus it has calcium mmmmm)! http://www.soymilkmaker.com/coagulant.html

    So basically what you do is mix some gypsum in warm water and stir it into warm soymilk. The milk will slowly break as you stir. Then arrange the tofu press, place the cloth inside and then ladle the broken soymilk into it. Then you fold over the cloth from all sides, place the top portion of the press on it and then place some kind of weight on top of that. You can use a rock or maybe a bottle filled with water. You just let it all sit for a while and let the water drain out (I forgot to mention that you arrange the kit over your sink where the water can drain, I place my cookie cooling tray across the top of the sink and then the kit over it). Finally, you'll be left with soft and creamy tofu! :) It's sooooooo yum when eaten just plain even!

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