Vegan Chocolate Mousse
You may have heard me rant about vegan lies on this blog before. The biggest one I’ve encountered involves avocados.
One challenge when cooking vegan food is replacing eggs in a recipe. Eggs are one of the foods I took the longest to remove from my diet, yet had the biggest ethical quandry eating.
The lack of regulation around the egg industry labelling their eggs as organic, barn laid, or free-range really concerned me. Who was enforcing these label standards? How could I trust the egg farmers? I’d seen what the life of a battery-hen looked like, and wanted no part of this.
My paranoia proved not to be the rantings of a delusional woman in 2012 when the ACCC in Australia began proceedings against Rosie’s Free Range Eggs to court alleging that the majority of eggs were not free range, and were cage eggs.
But back to the difficulties of cooking without eggs!
Eggs have this wonderful binding ability. They make all sorts of desserts and baking come together seamlessly (literally – some of my vegan burgers have just crumbled on the BBQ without the help of eggs).
So what do we do to replace eggs? We use things like flax seed and water combinations, corn starch, specific flours, the egg replacer available in retail stores (which I haven’t used and I’m not quite sure what is in it), bananas, and tofu.
And the dreaded ingredient: avocado.
The first time I tried making vegan chocolate mousse with avocados, I spat it out. You know what it tastes like? BLOODY AVOCADOS. You know what I hate the taste of? BLOODY AVOCADOS.
So that was a dismal failure.
Thankfully, the vegan chocolate mousse made with tofu was a success! Not only did it not taste of avocados, it tasted of CHOCOLATE. Not tofu, CHOCOLATE!
Here’s the recipe I used, so you don’t have to make the same, awful mistakes that I did the first two goes:
- 1 packet of non-GMO silken tofu.
- 1/3 cup of raw cacao powder. I use Navitas Cacao Powder. It’s a Canadian company that uses raw ingredients, and this cacao powder is certified as organic, kosher and free trade. I make my smoothies and hot chocolates with this stuff, too. It’s just delicious J
- 1/3 cup of your sweetener. I used maple syrup, but agave syrup would also work. I tried stevia and it tasted kinda bitter, so I don’t recommend this.
- ½ cup of unsweetened almond milk
- 2 tsps of vanilla extract
- I could try and make this sound a lot fancier, but there’s no need: put all of your ingredients into your blender and BLEND.
- For best results, pour it into little bowls for serving, and chill in your refrigerator overnight, covered in plastic wrap. It gave mine a nice firmness.
Prep time: 10 minutes (not including overnight chilling obviously!)
Serves: 2-4 people.