By Sharon Gannon on Tuesday, January 15, 2013
- 1 box extra firm tofu
- 1 box firm tofu
- 1 bag Vegan chocolate chips
- 2 Tablespoons unsweetened Cocoa powder
- 1 Tablespoon Raw Cacao powder
- 1 can (13-14oz) full fat canned coconut milk
- 1/3 cup maple syrup
- 2 Tablespoons coconut oil
- 2 Tablespoons vanilla extract
- Pinch of salt
My chocolate mousse is one of my newer recipes that is currently featured at the JivamukTEA Café and one, which is also featured, in my upcoming cookbook, The Jivamukti Vegan Cookbook. When asked why my chocolate mousse is so special and how does it embody my philosophy, I say the following… It is all about light and love.
The mousse is light, smooth and airy and at the same time deep, dense and rich. Yogis embody a balance of both the terrestrial and celestial forces. Yogis are deeply rooted and aligned with the earth and because of that connection they are able to transcend the binding heaviness of physical existence and soar into heavenly realms of spacious delight. So the mousse is light and heavy at the same time—I think that’s really cool! Also, just fyi, I recommend using a hand mixer and saving your arms for practicing handstands!
Put tofu into a food processor add a pinch of sea salt and blend, then add maple syrup, coconut milk, vanilla extract, cocoa and cacao powder and blend again. Meanwhile, melt the chocolate chips and coconut oil in a double boiler. Add to tofu mixture the melted chocolate chips and coconut butter and thoroughly blend. Then transfer the mixture to a large bowl, using a spatula to scrap out all of the mixture. Now using a hand mixer whip for 3-5 minutes at high speed—this will lighten and more add air. Using a large spoon—spoon into serving cups or crystal champagne glasses and refrigerate till cold about 1-2 hours.
Optionally you could serve with a dollop of vegan whipped cream on the top. Makes about 10-12 servings depending on size of cups.