RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, LISA WALKER
I am finding so many great recipes today on Instagram, and this is no exception. Vegan food blogger Herbifoods (from Germany) turned me onto this super easy and versatile chocolate mousse. This can be made completely vegan if you use vegan chocolate but I use a dark chocolate. It’s delightful on its own or as my family likes as the filling in a graham cracker pie crust. I hope you give this a try and let me know how you like it!
Easy and Healthy(ish) Chocolate Mousse
- 3.5 oz. (100 g) roughly chopped dark chocolate (I used 70% dairy-free dark chocolate)
- 1 package (12 oz.-340 g) organic silken tofu drained but not pressed
- 2 tablespoons maple syrup
- 1 teaspoon (or more) vanilla
- Melt the chocolate in the microwave in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature but don’t let it set-up.
- Meanwhile, place the silken tofu, maple syrup, and vanilla in a food processor/blender and blend until very smooth. Add the melted chocolate and blend until well combined.
- From here the options really are endless. For a simple dessert you could scoop the mixture into ramekins or coup glasses and chill, then serve with fresh berries, mint, and some whipped cream.
My family likes chocolate mousse pie.I pour the mixture into a prepared graham cracker pie crust and chill. When ready to serve you could drizzle caramel over the top or serve again with fresh berries and whipped cream. I have also used this mixture as a filling for vanilla cake – chill first and then spread between layers of delicious vanilla cake (my go to is from King Arthur flour). I have also layered fresh berries in with the mousse filling, then frost the cake with your preferred frosting.
Leftovers will keep in the fridge for up to 3-4 days