Vegan Chocolate Mousse Recipe
Sharon believes diet plays a huge role in promoting physical, emotional, mental and spiritual health.
Sharon’s amazing vegan chocolate mousse recipe is reprinted from Simple Recipes for Joy by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Sharon Gannon.
- Servings Serves 15 to 20, depending on the size of the serving cups
Ingredients
- One 14-ounce package extra-firm tofu
- One 14-ounce package firm tofu
- Pinch of salt
- ⅓ cup maple or agave syrup
- 10 ounces canned coconut milk
- 3 tablespoons vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons raw cacao powder
- One 9-ounce bag vegan chocolate chips
- 2 tablespoons coconut oil
- Simple Whipped Cream Topping*, optional
*Recipe for Simple Whipped Cream Topping
Preparation
1. In the bowl of a food processor place the tofu and salt and process until smooth. Add the maple syrup, coconut milk, vanilla, cocoa powder, and cacao powder and blend again until smooth.
2. In a double boiler, melt the chocolate chips and coconut oil. Add the melted mixture to the food processor and thoroughly blend.
3. Transfer the mixture to a large bowl, using a spatula to scrape it all out. Using a hand mixer, whip the mixture at high speed for 3 to 5 minutes to lighten it and add more air. Spoon into serving cups or shallow crystal champagne glasses and refrigerate for 1 to 2 hours, until cold. Garnish with a dollop of vegan whipped cream, if desired.
Sharon Gannon
Sharon Gannon is a 21st-century Renaissance woman, an animal rights and vegan activist and a world-renowned yogini, perhaps best known as the founder, along with David Life, of the Jivamukti Yoga Method. She is also an accomplished writer, dancer, painter, musician and chef. Sharon has devoted many years to exploring the role of diet in promoting physical, emotional and mental well-being as well as spiritual development. She lives in a 125-acre wild forest sanctuary in Woodstock, New York, USA.
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