As always, the simplest things are usually the best one, and frankly, this is so far my favorite non-baked vegan dessert of all.
Creamy and rich yet light and delicate, sweetened just a little to appreciate the flavor of ingredients like Bourbon Vanilla and dark chocolate. This dessert is texture-wise something between the mousse and creamy custard, having the best of both. It must be chilled before eating in order to enjoy this cooling and refreshing, ice-cream-like dessert ideal for hot summer days.
Even though I am not a big fan of tofu and I barely use it in my kitchen, in this recipe silken soft tofu is irreplaceable. I tried to prepare this mousse with different ingredients to substitute the tofu (all of them were delicious and the mousse ended up tasting amazing), but nothing was close to an original version. Therefore, tofu is a must and in order to get a really velvety and creamy texture, you must use silken soft tofu (not silken firm or any other kind of tofu).
I usually prepare two kinds of creams – white and dark chocolate, but you can absolutely go with just one of them. If you do that, then just double an amount of whichever chocolate you’re using and add all sweetener to it (do not divide it). And that’s it. The whole preparation takes 15 minutes and the cream should sit in the fridge for at least one hour (it’s really worth waiting)
400g Silken Soft Tofu
50g Dark Chocolate, 70% and more
50g White Chocolate
100g Coconut Cream
1 Teaspoon Bourbon Vanilla Extract
- Divide the tofu into two halves and drain all excess water. In a small bowl combine together 50g of Dark Chocolate and 50g of Coconut Cream. Warm it up (in a microwave or using a double boiler), and keep stirring the chocolate until completely melted. Using a blender, blend together melted dark chocolate with half of the tofu (200g), 1/2 teaspoon of Vanilla Extract and 10-20g (1-2 tablespoons) of Honey (or sweetener of your choice). Blend for around 1 minute, until the mousse is very smooth, velvety, and shiny. Pour the chocolate mousse in a cup and place it into the fridge while you’re working on a white chocolate mousse
- Repeat the same process with the other half of the tofu and white chocolate. Once blended, pour it over the dark chocolate mousse and chill for at least one hour, ideally for a couple of hours or overnight. Decorate with whatever you like, I used poppy seeds and the combination was really well-blending. Enjoy this ultimate summer treat