Vegan Mint Chocolate Mousse
March 16, 2012 § 5 Comments
I made this yesterday and cannot stop eating it. Over half is gone and I am continuously shoveling it my face as I type this. You seriously cannot tell that it is healthy and contains tofu.
I haven’t been cooking a ton lately, due to traveling, visitors, and the South by Southwest music festival going on right now. But I have missed blogging, and wanted to try something new! I found this recipe on one of the blogs I read from time to time. Most of the stuff I have tried from it is good, but definitely tastes healthy and light and isn’t super satisfying. So, I wasn’t expecting this one to taste as rich and delicious as it is! (Maybe because I added slightly more chocolate chips than it called for…can’t go wrong there!) Since I like things gooier, I used silken tofu instead of firm.
Andrew even liked this and commented on how good it was. And he is seriously scared of tofu (though I didn’t tell him what was in it until afterwards…maybe I scared him off but I guess there is more for me then!) Make this now. If you want it to be firmer and more pie-like, use firm tofu.
*Thanks to the nice folks at Zandunga for letting me use some of their mint leaves from their cute garden!
- 1 package of silken tofu (mine was 12 oz.)
- 1.5 cups of chocolate chips
- 1 tsp cocoa powder
- 1 tsp vanilla
- 2 T milk (whatever kind you want depending on whether you are vegan or not)
- pinch of salt
- 1/8 tsp peppermint extract
Melt the chocolate chips with the milk in the microwave. (Put it in for about 30 seconds at a time and stir after each time until melted). Put everything else in the food processor (or blender) and blend well. Pour into a pie pan or bowl and refrigerate.