Vegan Chocolate Tofu MoussePosted by Cupcake Kelly on Oct 5, 2011 in Chocolate, Other Desserts | 11 comments
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.
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.
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.
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.
These were the most interesting sushi I think I’ve ever eaten. Eri made it with soba noodles instead of sushi rice.
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.
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
- 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.
- Place the chocolate in a microwave safe bowl and heat on 30 second intervals until melted. Set aside.
- Place all the ingredients except the melted chocolate in a blender or food processor and whiz until combined.
- Open the cap at the slightly and pour the melted chocolate in while it's whizzing. Once combined switch off.
- Scrape the mousse into a bowl. I then used a spatula to drop small scoops into dessert bowls. Smooth the tops.
- 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.
adapted from Food 52
I used these new sugar butterflies from Dr. Oetker on my mousse to match my flower bowls from Paperchase.