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.
Peanut Butter-Chocolate Mousse
This super creamy and devilishly decadent dessert will please the chocolate and peanut butter fans at your table. Tofu replaces the eggs in this rich whipped custard.
Ingredients
- 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
Instructions
- 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.
Notes
Recipe from the new softcover edition of Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet
©Laura Theodore 2015, 2020. Reprinted by permission. More information at http://www.jazzyvegetarian.com
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 231Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 67mgCarbohydrates: 18gFiber: 2gSugar: 13gProtein: 11g
This both looks and sounds a delicious recipe Hannah.. and another to add to my Summer list of delights to try and make..
Sending warm thoughts your way my friend <3
This sounds perfect, such a great treat and way to get more to be open to tofu. Thanks!
This looks decadent! I am a huge fan of mousse, especially when it’s in a pie and topped with whipped cream! This going on the list of recipes to make!
Indeed! I can attest that it makes an excellent filling for a super simple no-bake pie, too!
Wow! This mousse looks gorgeous and the recipe sounds scrumptious!
That looks amazing, Hannah!! Thanks for the recipe!
janet
Great post 😁
This mousse is tempting me to grab one…
Absolutely a decent dessert I ever see. Beautiful look, delicious taste, great recipe! Thanks Hannah! :)
[…] Mousse TracksHannah is a vegan goddess, and her posts make my mouth water, on the regular. I’m going to try to skinny this a it more, so that it’s Weight Watchers friendly and then I’m going to put it in a Kodiak Cake pie crust and make some pie! […]