Quick-Setting Chocolate Mousse
What do you think of when someone says chocolate mousse? Silky spoonfuls of creamy, melt-in-your-mouth delicious chocolate, right? Now what do you think of when you imagine making chocolate mousse? Perhaps you have visions (or nightmares) of whisking heavy cream, separating eggs, monitoring temperatures, timing your steps, and waiting for what feels like forever for the final product only to open the fridge and find that your would-be masterpiece is still a soupy mess.
I need chocolate mousse in my life, but I don't need any of that stress. Nope, no thank you.
Maybe you haven't had such a tough time with chocolate mousse, but you're interested in trying this much simpler (and foolproof) method. If any of this sounds like you, keep reading. It's about to get good, I promise.
So what if I told you that you can get that same luxuriously creamy texture in just a fraction of the time with only 3 ingredients? Yup, this stuff is pretty amazing. So what's the secret? Silken tofu. Okay, just hear me out. The silken tofu acts as the perfect vessel for letting the chocolate do its thing and it adds even more creaminess to the finished product. You won't even know it's there, except for all the time it saved you in the setting process. You're welcome.
All that's standing between you and spoonfuls of deliciousness are a double boiler, blender, and 3 basic ingredients.
This quick-setting chocolate mousse is the ultimate crowd pleaser. It makes for a beautifully simple hosting dessert and plays very well with fresh fruits and whipped cream. Enjoy!
¾ cup dairy-free chocolate chips
10 oz package of silken tofu, drained & lightly patted dry
¼ tsp sea salt
Using a double boiler, melt chocolate until smooth. Remove from heat and set aside for a minute to cool slightly.
Add silken tofu to blender and blend on high speed until smooth.
To blender, add slightly cooled melted chocolate and salt. Blend on high until well incorporated, pausing to scrape down sides of blender container as needed.
Spoon mixture into serving glasses or ceramic dishes and refrigerate for 30 minutes.
When ready to serve, top with fresh fruit, coconut whipped cream, chopped nuts or chocolate shavings.
If you really can't wait the 30 minutes it takes for the mousse to set, feel free to enjoy it fresh out of the blender. It's guaranteed to still be delicious, but the consistency will be closer to pudding than mousse.