This Mousse has been made with Carob which is a legume similar to the Cacao bean, but it has a sweeter taste and is not as bitter. Carob is also a great substitute for Chocolate when you are avoiding caffeine, as I am, and it only contains 2% fat against Cocoa’s 23%. However, I know that Carob is not as widely available, so you can happily replace it with Cocoa in this recipe and it will still taste delicious. ..And as there is none of the usual cream and milk chocolate in this Mousse, it will still be very low in fat, and therefore a guilt-free indulgence! This is not the most luscious Chocolate Mousse recipe I have (I plan to make that at a later stage…), but it IS really quick & easy to make.
Ingredients: (modified from the Vegan Epicurean site)
1 asceptic box of Firm Silken Tofu
6 Tblsp. Agave (or: 1/4 tsp. Stevia, 1/2 Tblsp. Agave & 4 Tblsp. Soy Milk)
3 1/2 Tblsp. Carob powder/Cocoa powder
pinch of Salt
1 1/2 Tblsp. Kahlua or other Liqueur
1/2 tsp. Vanilla Extract
1/4 cup Carob chips/chocolate chips, melted
Cacoa nibs or Chocolate shavings for sprinkling on top
– Blend all ingredients in a food processor/blender, and combine thoroughly.
– Transfer to small serving bowls and cover with plastic wrap. Refrigerate for atleast 1 hour before serving.
– Sprinkle with Chocolate shavings and dig in!