At a first glance It may seem madness mix chocolate com tofu, but calm down. It is with a very different type of tofu than usual: Vegan Chocolate Mousse.
The idea came from Mark Bittman, a super easy blender recipe: just blend everything. Furthermore, he says three reasons to try dessert: 1) if you are lactose intolerant; 2) vegetarian/vegan; 3) because it is too yummy.
Too yummy? It will be?
In the American reality, where Mark lives, it is relatively easy to find lactose-free chocolates. In Brazil it is a little more difficult in the case of semisweets. Perhaps bitters may not have milk or dairy products in the formula. The easiest way will be to read the label.
The tofu used is Soft/Silk Tofu. For those who are from the Asian community in general, they are used to the most rustic and lumpy, soft It is smooth and without lumps. The texture resembles a flan or gelatin, depending on your taste memories. And the flavor, of course, is tofu! But softer too.
I had my concerns about tofu, even though its flavor is not strong, he could excel. However, with the use of spices and good quality dark chocolate, it was masked.
After all, is it good or not? And it’s not that I liked! But only after it’s chilled, hahahahah It’s not easy to describe the taste and it’s not possible to compare it with other creams. The original recipe calls for puddingbut the texture is reminiscent of mousse, but without the weight of the fat of the cream and mysteriously, after freezing, it became very sandy.
While executing the recipe, I modified the amount of sugar syrup. Think about it with me, do you ever order semi-sweet chocolate and add a lot of sugar? It’s a bit without context, isn’t it? I tried it to see if I needed more or not.
Vegan Chocolate Mousse
Makes: 6 portions, 80mL/each
- 200 g crystal Sugar
- 250 mL water
- 400 g soft/silk tofu
- 220 g semisweet chocolate
- 15 mL vanilla extract (or 05mL essence)
- 1 teaspoon cinnamon powder
- 1/2 teaspoon pepper sauce
1 cup: 250mL | 1 tablespoon: 15mL.
- Sugar syrup: in a pan over low heat, dissolve sugar and water. Let it boil for 5-8 minutes without stirring. Reserve.
- Melt the chopped chocolate in a bain-marie (or in the microwave), set aside.
- In the blender, place the tofu, spices, about 2/4 to 3/4 cup of the syrup and chocolate (little by little).
- Blend until smooth, but be careful as it is very thick, the blender may not be able to handle it, so blend slowly.
- Adjust spices and sugar syrup if necessary.
- Transfer to individual containers and refrigerate for at least 2 hours.
- It gets better from one day to the next, the cinnamon flavor becomes milder. If desired, sprinkle with chocolate before serving.
- Semisweet chocolate: to be vegan, chocolate must not have milk in its composition.
