Vegan Chocolate Tofu Mousse

Vegan Chocolate Tofu Mousse

I was recently invited to an evening tasting Clearspring products by Helen at Fuss Free Flavours. Clearspring are a UK company that have been producing and importing organic and ethically sourced Japanese and European food products for decades.

Vegan Chocolate Tofu Mousse

We were invited to Clearspring’s office in Turnham Green where their chef Eri made us a sumptuous Japanese banquet featuring some of their products.

Clearspring

They offer a surprisingly large range of products from spelt spaghetti, organic brown rice ramen, and organic fruit puree. Their products are great because they are mostly allergen free.

Clearspring

I love these fruit purees. I use them in cake often especially when I cook from Babycakes book which calls for applesauce in nearly every recipe. These purees are also good for weaning babies I’ve been told.

Clearspring
Eri made the most amazing White Miso & Mustard salad dressing with Japanese Sea Vegetables. I think it would be amazing on potato salad.
Clearspring

These were the most interesting sushi I think I’ve ever eaten. Eri made it with soba noodles instead of sushi rice.

Clearspring

For those of you that are vegan and stay away from gelatin they have agar agar flakes and kuzu (which is similar to corn starch). To make a long story short the evening has opened my eyes to a whole new world of ingredients. It’s great for me as I do a lot of dairy free cooking for my husband. Some of the products are available at supermarkets but they are mainly available at health food stores.

It’s been 85 F/29 C here in London which is crazy weather for us considering it’s October! So I put the pumpkin recipes on hold for a week and made a nice refreshing chocolate mousse using silken tofu. My husband gave this a two thumbs up.

Vegan Chocolate Tofu Mousse

Vegan Chocolate Tofu Mousse

Yield: 4 servings

Ingredients

1 pack Clearspring silken tofu

200g vegan chocolate (I used Green & Black's 70% as my husband can eat this)

2 tsp vanilla

1/4 cup soy milk (or any other milk you like)

1/4 cup agave nectar

Instructions

  1. Open the tofu pack and drain the water. Place a few paper towels underneath and on top. Place a moderately heavy object on top for about 15 minutes.
  2. Place the chocolate in a microwave safe bowl and heat on 30 second intervals until melted. Set aside.
  3. Place all the ingredients except the melted chocolate in a blender or food processor and whiz until combined.
  4. Open the cap at the slightly and pour the melted chocolate in while it's whizzing. Once combined switch off.
  5. Scrape the mousse into a bowl. I then used a spatula to drop small scoops into dessert bowls. Smooth the tops.
  6. Cover in cling film and refrigerate for at least 30 minutes. I chilled mine overnight and took them out of the fridge 10 minutes before serving.
http://www.americancupcakeabroad.com/chocolate/vegan-chocolate-tofu-mousse

adapted from Food 52 

tofu

I used these new sugar butterflies from Dr. Oetker on my mousse to match my flower bowls from Paperchase.

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11 Comments

  1. Della Williams

    As usual everything looked great!

  2. WOW! That looks really amazing! Although I’m not a big fan of tofu, but still!

  3. This mousse looks amazing – almost like a fluffy pudding. Do you think it would turn out using Silk’s dark chocolate almond milk? I’m not a big fan of soy milk, but I love the dark chocolate almond milk. And I’ve been wanting to make some kind of pudding-like dessert – this looks perfect!

  4. Hey Kelly, I’ve been meaning to ask this a few times: what kind of vanilla do you use? With tofu and soy milk I would imagine it would make a difference in taste. No?

    • I use Steenburg’s vanilla extract or a vanilla paste in a squeezy tube I buy at Planet Organic. I use soy milk all the time in my baking on account of my husband and I don’t think it makes a difference in taste (but I’m also used to it). The taste of the tofu will all be down to the brand and quality I think. This was a nice brand and didn’t have any funny after tastes. There’s also a lot of chocolate in there so that is the most overwhelming taste in this recipe.

  5. Kelly, this looks so pretty. I LOVE vegan mousse. I have made this with Kara coconut milk and hemp milk and it is heavenly. How lucky you get to go to Clearspring. My cupboards are stuffed with their products!

    • I really liked this mousse too. I’m going to have a go at making a fruit one too I think!

  6. To me this is so unique, I decided to share with my friends in my Friday Food Fetish blog here: http://cookinwluv.blogspot.com/2011/10/food-fetish-friday.html

    I hope you don’t mind, but let me know if you do…