Nutrient-Rich Chocolate Mousse

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You read that title correctly:  Nutrient-Rich Chocolate Mousse.  As I’ve mentioned before, I don’t make traditional desserts a regular part of my diet, but like many people, I definitely get a sweet tooth now and then. Between my cake formula, dessert smoothie formula, and today’s feature—chocolate mousse—I can typically quench my desire for sweets pretty quickly and with a healthier option.

Friday night was my department chair’s retirement party and I signed up to bring dessert. I was told that many instructors offered to do the same, so my dessert need only be a sweet nibble for approximately six people. I knew that my chocolate mousse—which today, I’m making as a pie—would do just the trick. Wanna bet that party-goers didn’t even notice it’s vegan?! 🙂

The base of this mousse is of course, chocolate. Your options are dark chocolate (likely with an added sweetener) or vegan semi-sweet chocolate. Today, I’m using semi-sweet chocolate chips that I’ve found don’t contain milk fat, as some varieties do. Don’t forget to read the packaging to make sure.

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While I use cocoa powder in other chocolatey concoctions, it won’t work in this mousse. When bar or chip chocolate is melted, it will eventually re-solidify, ultimately stiffening the mousse so that it isn’t a runny mess. I have tried doing this with cocoa powder, simply because it contains fewer processed ingredients and it just doesn’t allow the mousse to stiffen up the way that it needs to, especially if being served as a pie that requires slicing.

Today, I’m taking some help from the store with a premade graham cracker crust (I know, sooo not like me!). The main reason for this is that it comes in a disposable aluminum pie plate that I can just leave at the party. Remember, you don’t need a crust, but if you’re not pressed for time and are able to use (and easily get back!) a glass pie plate, you can make your own. Consider crusts made from foods other than graham crackers, too. (Travis’s homemade vegan graham cracker recipe is another post, another day. :))

This mousse is just sweet enough to satisfy a craving without being too rich. Topping with chopped fresh fruit will add even more sweetness of the best kind: natural. Experiment with various flavor combinations and textures, considering fruit and nuts particularly. Dessert could certainly be worse for you than this one, jam-packed with protein (from the tofu), calcium (from the plant milk), antioxidants (from the chocolate), fiber, vitamins, and minerals (all from the fruit). Enjoy!

FORMULA BASE: CHOCOLATE MOUSSE

Serves 4-6

  • 1 block (14 oz) silken tofu (see my togurt formula for an explanation of tofu)
  • 3/4 cup semi-sweet chocolate chips (sans milk fat) or chopped dark chocolate –> I’m using semi-sweet chips.
  • 1/2 + 1/8 cup plant milk –>  I’m using almond.
  • ½-1 tsp extract of choice (amount depends on flavor intensity) –>  I’m using 1 tsp vanilla.
  • 1 tbsp sweetener (optional) –>  I’m not using any.
  • ½-1 cup specialty ingredients (optional) –>  I’m using one small banana.

Using a double boiler, melt the chocolate into your plant milk. It doesn’t need to completely melt, but rather, soften enough to puree easily.

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Let cool for a minute or two and transfer into a blender with all remaining ingredients. Blend until smooth.  The air bubbles are normal.  You can smooth them out with a spatula or cover them up with toppings later! Pour into your serving dish(es) of choice, with or without a crust, and chill for at least two hours.

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After chilling, I like to top mine with fresh fruit and/or chopped raw nuts before digging in.  🙂

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