Vegan Chocolate Mousse

Vegan Chocolate Mousse

Vegan Chocolate Mousse

Jivamukti Yoga founder Sharon Gannon's exclusive recipe served in her JivamukTea Café in New York

January 18, 2013

Dietary Consideration

serves for

8

total time

2 HR 0 MIN

ingredients

Tofu
1 box, extra firm
Vegan Chocolate Chips
1 bag
Cocoa powder
2 tbsp, unsweetened
Cacao powder
1 tbsp, raw
Coconut milk
1 can
Maple Syrup
1/3 c
coconut oil
2 tbsp
Vanilla extract
3 tbsp

Preparation

Put tofu into a food processor add a pin 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 oil 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 shallow champagne glasses and refrigerate till cold about 1-2 hours.

Optionally you could serve with a dollop of vegan whipped cream on the top. It’s rich and makes about 12-15 servings depending on size of serving cup.

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