Like so many great culinary achievements, we have the French to thank for inventing the edible frothy custard known as mousse. Originally a savory dish akin to aerated pâté, it didn’t catch on as a dessert, typically built upon fruity flavors, until the later half of the 19th century. Undergoing a dramatic rebranding since then, the concept is now nearly synonymous with chocolate, which is precisely what we’re celebrating today.
National Chocolate Mousse Day is a real date on the official calendar, and this designation is genuinely warranted. As easy to whip up as your average pudding but far more decadent, eggs need not apply for any of the natural loft in my last course. Swapping in tofu makes the process effortless, and the end results impressively high in protein.
Fool-proof, crowd-pleasing, and devilishly decadent, one of my favorite versions comes from Laura Theodore. Her Marvelous Chocolate-Peanut Butter Mousse has been a frequent dinner party guest. Always welcome at the table and excellent company to share, it even seems to clean up after itself; every glass is licked clean by the end of the night.
- 1/2 Cup Non-Dairy Milk
- 1 Package (About 14 Ounces) Firm Tofu, Drained and Cubed
- 1/4 Cup Smooth Peanut Butter
- 1/4 Cup Confectioner's Sugar
- 1/2 Cup Dark Chocolate Chips
- Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.
- Put the tofu, peanut butter and sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.
- Spoon or pipe the mixture into tiny dessert bowls, espresso cups or wine glasses and refrigerate for 4 to 24 hours. Serve chilled.
Recipe Adapted from Laura Theodore, from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet; reprinted by permission.
Amount Per Serving: Calories: 108 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 2mg Sodium: 39mg Carbohydrates: 10g Fiber: 1g Sugar: 8g Protein: 3g