Sometimes a girl needs something sweet and chocolaty. Sometimes sweet and chocolaty doesn’t have to come with fat and calories. Sometimes.
(Ever notice that when you think too hard about how to spell a word, even the correct spelling starts to look wonky after a while. Is it chocolately or chocolatly? Both are not words according to my spellchecker… but Webster says its chocolatly. So that’s what I’m going with.)
It’s Friday and I ran a half marathon this week. So I’m celebrating with chocolate. Not the first time I have “celebrated” during my half marathon training, but I’m done now so I’m celebrating the fact that I am done and I am still alive. How did it go? I’ll get to that in another post, you will have to wait, it deserves a post all on its own.
So back to dessert… using silken tofu, this vegan chocolate mousse is quick and easy. I used the kind that comes in the refrigerator case, as opposed to the kind that comes in the shelf stable packages. I find it has a cleaner taste. But that could be just me.
My Blendtec, obliterates the chocolate chips in this dessert. If you don’t have a high-speed blender just leave the chips out. It will still be super rich without. The Blendtec ensures a fluffy final product. Almost whipped and definitely creamy. When the mousse comes out of the blender it will be almost warm – which is what helps melt those chocolate chips.
Make this ahead and allow enough time for the mousse to fully chill. It will need a few hours in the fridge to be chilled through. It will get a bit firmer once chilled but overall it keeps that creamy fluffy texture. I couldn’t wait for the mousse to chill completely in the fridge so I popped a few in the freezer to speed up the process. The result is something like a fudgesicle. A great solution if you happen to have leftovers (or planned to have leftovers). Next time I’m going to pour this into popsicle molds.
Serve with fresh raspberries or strawberries.
Serves 1/2 cup
quick easy, blender dessert, vegan
5 minPrep Time
2 hrTotal Time
- 1 package silken tofu, drained
- 1/4 cup dark chocolate chips
- 1/4 cup cocoa powder
- 1/4 cup maple syrup or agave
- 1 teaspoon vanilla
- raspberries for serving
- Place all ingredients (except raspberries) in a high speed blender and blend until smooth and creamy, stopping the blender from time to time to scrap the sides.This will take several minutes.
- Divide mouse between ramekins or serving dishes and chill until set, at least 2 hours.