Mousse—a perfect ending to a delicious meal, yet so much more. Our mousse can stand alone as a decadent treat served anytime of day. It’s made from the creamiest soy in combination with dark chocolate and espresso for an added kick.
Chocolate know-how
When dealing with chocolate, its important to have all ingredients at room temperature. Otherwise, the melted chocolate, as it’s added, will seize up and your mousse will be “one hot mess.”
Mousse AU Chocolat
Ingredients
- 10.5 oz (300 g) pkg soft plain tofu, brought to room temperature
- 3 Tbsp (45 mL) maple syrup
- 1 Tbsp (15 mL) chia seeds
- 1 tsp (5 mL) espresso instant coffee powder
- 1/2 tsp (2 mL) cinnamon
- 3.5 oz (100 g) dark chocolate bar, 70% cocoa
- Flaked salt (optional)
- Garnish: sweetened plain yogurt, shaved dark chocolate, raspberries (optional)
Nutrition
Per serving:
- calories158
- protein6 g
- fat8 g
- sat. fat4 g
- total carbohydrates18 g
- sugar15 g
- fibre2 g
- sodium20 mg
Directions
01
In blender with creamy tofu, turn motor to low and gradually drizzle in melted chocolate until fully blended and creamy. Spoon or pipe into 6 - 4 oz (120 g) ramekins. Top each with a pinch of flaked salt if you wish. Place ramekins on tray, cover securely, and slide into refrigerator to chill.
02
When ready to serve, drop a dollop of sweetened plain yogurt on top with shavings of grated chocolate and a couple of raspberries for garnish, if you wish.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
