For Valentine's Day, coming up next week, I'm moving on to France, famous for many decadent dishes, one of which is chocolate mousse. This version, however, is not only decadent, but it's also healthy. And I've never met a woman who didn't like (should I say love?) chocolate. So, guys, if you want to impress your plant-based wife or girlfriend, this is the recipe for you. And the best part is, it's super easy and quick to make. So, it's a win-win for the guys. Easy to make, and she will love you for it.
I can't claim credit for developing this recipe, however. I learned about it from the Food for Life classes taught by our local Food for Life instructor, Leslie Haas and sponsored by the Physicians Committee for Responsible Medicine (PCRM). If you can find a local class in your area, I think you could find them well worth taking. Although anyone who tastes this recipe for chocolate mousse won't need any convincing about the value of taking a Food for Life class. The recipes are all good.
So, try this one out. The recipe as written theoretically makes 12 servings. But if you're like me and my friends, you might find it doesn't go quite that far. It's just too good. In fact, writing about it has gotten me thinking about it, so I just pulled some out of the refrigerator to eat while I write this. Not that I always keep a supply of it in my refrigerator, but I'm just saying....
- 3 packages Mori Nu Shelf-Stable firm silken tofu (I have found this tofu works the best for the right consistency. The refrigerated tofus and the extra firm tofus don't seem to work as well, although I have done it with both in the past)
- 2 cups semi-sweet vegan chocolate chips (I find Enjoy Life mini-chips in the yellow bag work the best. I've used other chips as well in the past, but the Enjoy Life chips seem to make the optimal mousse)
- 2 cups almond milk (I think the original recipe might have called for soy milk, but I prefer to use almond milk since the base of this recipe is tofu)
- 2 teaspoons vanilla
- Raspberries and mint leaves as desired to stage the dessert
Place the tofu (I crumble the tofu first), vanilla and almond milk into the Vitamix (or a high-powered blender).
Melt the chocolate chips in a small, covered pan on low heat, stirring often. Do not walk away from this. Chocolate chips burn easily and quickly (I've learned that from experience). This needs continual monitoring and stirring.
Pour the melted chocolate chips into the Vitamix on top of the other ingredients and blend until smooth.
Pour the blend into a serving bowl or into dishes you plan to serve it in and refrigerate for a minimum of two hours. I usually refrigerate overnight, although I get easily tempted to give it a try before that.
Top with the raspberries and mint leaves before serving.
And that's all there is to it. Enjoy! And Happy Valentine's Day.
J Lanning Smith
February 10, 2017