Tofu chocolate mousse has recently been embraced by a number of mainstream culinary authorities, but for many vegans it’s been basic fare for years – either as a pie filling, cake topping, or simply as a decadent dessert. This is my latest twist on the classic, with a dash of espresso and whole cane sugar to make things interesting. We were impatient and only refrigerated the mousse for one hour, and thus the first spoonful felt almost too intense, almost as if the coffee and caramelly whole sugar undertones were competing with chocolate. But with every spoonful the flavor grew rounder and fuller – and after a night in the fridge the chocolate had taken over, while all the other flavors subtly backed it up.
The cherry chocolate I used for decoration was a nice addition, and I’m thinking fresh cherries might work as well – although they’d have to be very ripe and sweet not to be overshadowed by the flavor of the mousse itself. I’d actually added a dash of cinnamon in my coffee before brewing it, and while not really noticeable, it might have added a hint of depth to the flavors.
The Chocolate Mousse (serves 4):
- 350 grams (one package Mori-Nu) firm silken tofu
- 3 tablespoons very strong and cold coffee (stove-top espresso with a bit of cinnamon)
- 3 tablespoons whole cane sugar
- 1 and 1/2 tablespoons vanilla sugar
- 150 grams nice semi-sweet chocolate
- chocolate shavings for decoration, optional
I mixed the tofu, coffee and sugars with our immersion blender until very very smooth, absolutely no lumps were visible. Meanwhile, Heikki melted the chocolate in a water bath. Then he ladled the chocolate in the tofu bowl and I whisked away until thoroughly combined.
We poured this mixture in 4 ramekins and refrigerated for an hour, and I decorated two portions with cherry chocolate shavings, which added a a bit of textural contrast as well. The two remaining ramekins were saved for the next day and were even better.