easy chocolate mousse
I don't know why I'm on this French kick lately. It must be the mythic "je ne said quoi" of French cuisine. In any case, try my easy, decadent recipe for Vegan Chocolate Mousse. 
Melt 1 cup of dark chocolate buttons in the microwave at 50% (about 3-5 minutes).
Blend chocolate in food processor along with 1/2 cup sugar and 1 12 oz. aseptic box soft tofu [NOT refrigerated, block tofu--that would give you a grainy texture.]. Process until smooth and creamy. HINT: Better to overprocess than to underprocess.
Add two "glugs" of Cointreau [Orange Liqueur]. Mix until blended. VARIATIONS: Depending on your taste and your liquor stash, instead of Cointreau, you could substitute Kahlua, Grand Marnier, Amaretto, or Frangelico.
Garnish with a chocolate covered espresso bean or a sliver of orange rind. Refrigerate overnight. Miam-miam-miam. [That's "yummy-yummy" in French.]
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22 vegabytes:
Oui oui. (That's all the French I know - other than how to ask for the restroom, which wouldn't be appropriate.)
Bon matin,
Encore une autre recette qui semble vraiment délicieuse.
Est-ce que tu sais environ combien de calories par portion?
Bonne journée ma belle!
looks miam miam indeed!
I must try these as I find vegetarian gelatine difficult to use. Have you tried agar-agar? It is a seaweed and when boiled then cooled down, it makes anything set like a jelly. Very handy!
I studied in the town where Cointreau is produced (Angers). If the wind came from the right direction, you could smell the orange throughout the town... Good old days!
Salut Nancy:
Ceci fait quatre portions--380 calories chaque portion. (Pas mal!)
Oh, miam-miam for sure! I've made something similar with Amaretto... but I like your high dark chocolate content! Looks so cute with the coffee bean on top.
Looks delicious! I like the idea of Cointreau in chocolate mousse...yummy!
That looks like the same recipe as on All Recipes, except for the Cointreaux. So good.
I can say un, du, twa .... spelled wrong. I took French in high school, but do not remember anything. I take that back I remember drinking sparkliing mineral water.
I love chocolate espresso beans.
Miam-miam indeed! (Saying that always makes me think of Serge Gainsbourg for some reason...) I love the idea of putting liqueur in there- gorgous!
That looks yummy in any language! I love the Cointreau kick. :o)
ooooh tres cute! i love chocolate mousee. looks so silky and shiny!
Wow, that looks so decadent!
"liquor stash" - laughin' my arse off... that's good.
And speaking (writing) of good, this LOOKS tres bien, U.V.
Sweet!
oo lala, looks delicious
Oui!!!
I too love chocolate mousse made with tofu, it is soooo good, creamy, chocolaty, and yummy!
Yours look great!!
Ana
Yum. The Frangelico in the cupboard seems to be chanting mousse, mousse, mousse.
Maybe this weekend, I'll make some up.
Oooh, I want some of that right now!
This looks so delicious and easy, too. It looks perfect for a time when I have company, although I will have to leave the alcohol out of some, because I know my kids will want some too.
Oh, that looks fantastic. If I use carob chips instead (I'm allergic to chocolate), do I need to alter the amount of sugar? I think the chips I have are unsweetened, but I can get the sweetened ones.
Advice, please?
mizschrew--I think the sugar question depends on your taste. Try it as is (just taste it after processing) and if it's not sweet enough, just add more sugar to the food processor in 2 T increments. Let us know how it turns out.
I think miam miam is really yummy yummy with a mouthful of chocolate mousse.
I love it ! and the cointreau is so !...arggghhh ! Thanks for your coming on my blog !
Lilizen
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