End of the year! And what a great year it has been for me personally. I couldn’t be more grateful. I also would like to thank you all for following this blog and reading and liking the posts. It means a lot to me to see people from all over the world unite by the love for good food. May 2014 be blessed with love and happiness for all of you.
For the end of the year, I am invited to a little (non-vegan) party and volunteered to bring the desert. After all the cake eating over Christmas I wanted to bring something more like a pudding or creme. I ended up deciding for a chocolate mousse, and the preparation couldn’t be any easier! And above all, it tastes really really good! Nobody will know it doesn’t have animal products in it. It is quite rich, so you don’t need a bucket full (although you could, I guess, because it is SO good!).
Just watch out for vegan chocolate. I had to look closely to find semi-sweet chocolate that contained no milk products. Apparently the EU has granted some more subsidies for milk products, so chocolate producers add milk products to their chocolates to be eligible for those subsidies. Oh world, when will you learn?! Anyway, back to the mousse! I added some bitter almond aroma liquid to it and it makes it taste fantastic. I guess you could also use some rum or amaretto liqueur, but I have kids at the table tonight, so I will try that next time. If you can’t find silken tofu, you could also use some firm tofu with a few tablespoons of water. Just make sure to blend it well.
Here is what you need for about 4 portions:
400 g silken tofu
100 g semi-sweet chocolate
1 tablespoon (Dutch processed) cocoa powder
1 tablespoon agave nectar
2-3 drops of liquid bitter almond aroma or rum aroma
In a double boiler (one pot filled with hot water, another pot or steel bowl inside of it, touching the water but not letting any water into the chocolate), heat up the chocolate until liquid. In a electric blender, blend the silken tofu until very smooth. My blender has a “puree” function that I used. Then, add the liquid chocolate and the other ingredients and blend again. After that, I used the “whip” function on the blender for another minute and a fluffy mousse was ready to pour. You can pour it in either one big bowl to share or in individual little glasses. Let the mousse set in the fridge for at least one hour or two, until firm. Decorate with orange filets or dissected coconut or whipped cream or chocolate sprinkles. Or all of the above 🙂 Happy New Year to all of you!