Mousse Tracks

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.

Yield: Makes 8 - 10 Servings

Marvelous Chocolate-Peanut Butter Mousse

Marvelous Chocolate-Peanut Butter 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.
Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 4 hours
Total Time 4 hours 15 minutes

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

  1. Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.
  2. 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.
  3. 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 Adapted from Laura Theodore, from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet; reprinted by permission.

Nutrition Information:

Yield:

10

Serving Size:

1

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
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

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10 thoughts on “Mousse Tracks

  1. 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

  2. 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!

    1. Indeed! I can attest that it makes an excellent filling for a super simple no-bake pie, too!

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