ABOUT THE RECIPE:
Need a decadent tasting chocolaty, dairy and egg-free pudding? This grown up, not-too-sweet, Maple-Espresso Chocolate Mousse is super creamy and smooth, designed to please all of the chocolate and coffee fans at your table!
Makes 4 to 8 servings
INGREDIENTS:
1/4 cup sweetened or unsweetened vanilla flavored dairy-free milk
1/3 cup strong brewed coffee (or espresso)
3 tablespoons maple syrup
¾ block (about 12 ounces) extra-firm regular tofu (refrigerated tub), drained and crumbled
1 cup vegan chocolate chips (55% to 70% cacao)
Vegan Tangerine Whipped Cream Topping (optional, recipe below)
INSTRUCTIONS:
Heat the dairy-free milk, brewed coffee, and maple syrup, in a small saucepan over medium-low heat until simmering hot.
Put the tofu in a high-performance blending appliance. Add the chocolate chips. Pour in the simmering dairy-free milk mixture and process for 30 seconds to 1 minute, or until completely smooth. Spoon the mixture into four medium-sized dessert dishes or eight small espresso cups, and refrigerate for 4 to 24 hours. Serve chilled with a generous dollop of optional Vegan Tangerine Whipped Cream Topping spooned on top (recipe below).
VEGAN TANGERINE WHIPPED TOPPING
Makes about 3/4 cup
½ cup soaked raw cashews (see note)
3 to 4 ounces extra-firm regular tofu (refrigerated tub), drained and crumbled
1/4 cup freshly squeezed (or bottled) tangerine juice or orange juice
1 tablespoon maple syrup
Put the soaked and drained cashews, tofu, tangerine (or orange) juice, and maple syrup in a blender container. Blend for 30 seconds, or until completely smooth, adding a bit more juice if needed to achieve desired consistency. Cover and refrigerate for 2 hours, or until well chilled.
Chef’s note: To soak the cashews, put the raw cashews and ¼ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.