a chocolatey soy-based indulgence

Chocolate Mousse

½ cup Vegan Chocolate Chips

1 package soft tofu

2 teaspoons Ener-G eggs

2 Tablespoons Soy Milk

Good news, this is a very simple blender recipe! Just throw things in the right order and you’re set.

Ok, it’s mostly a blender recipe. You’re going to need to melt those chocolate chips. You can double boil them, which is the recommended method of melting real chocolate, or nuke them.

To double boil them (which does not mean “boil twice,” I looked it up), fill the bottom pot with 1-2 cups water (depending on how big your double boiler is) and place your ½ cup of chocolate chips in the top. If, like me, you don’t own a double boiler, take a pot and a heat safe bowl that fits over the top, covering it completely but doesn’t touch the bottom of the pot, and fill the pot with a cup or so of water, placing the bowl on top. Steel or Pyrex bowls are recommended for double boiling. As soon as the chips look like they are melting, turn the heat off! The heat from the water and steam will do what it needs, so just take a rubber spatula and mix the chocolate so it heats through evenly.

If you’re going to microwave the chocolate, place it in a microwave save bowl and heat it no more than 30 seconds at a time on medium power. Every 30 seconds, open the door and stir the chocolate until it looks 80% melted. When it does, just keep stirring because the warm chocolate will melt what little is still solid.

It’s important not to overheat chocolate or it will take on a chunky, clumpy texture. At this point, your chocolate may not be tempered, so if you try to make nice truffles, don’t be surprised if the exterior “blooms” or takes on a chalky appearance. Tempering chocolate to a glossy finish requires a different technique, but it doesn’t matter because we’re going to make a simple mousse.

OK! Now, that your chocolate has melted (shouldn’t take more than a few minutes) you can place the soy milk and egg substitute into the blender, frappe until frothy and well blended, then add the entire package of tofu, minus the juice. Blend this well until uniformly smooth, then stop, take a big spoonful, and blend it into the chocolate. This will keep the chocolate from turning chunky because of the cold from the tofu. Next, place the lid back on the blender, but remove the tiny cap from the top of the lid. Blend on low speed and pour the chocolate as it blends. Now, hit high again for a few seconds so that everything is light and airy. You can chill this mixture, or you can serve it immediately. Some suggestions for garnish are chocolate sprinkles or shavings, or a large chocolate curl.