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These mousses take about 10 minutes to make, serves 4 and can be easily customised to fit your goals/needs (see notes).
They are also >45% lower in calories, fat and sugar than an equivalent portion of homemade chocolate mousse.
It's got surprise in it's name, because of the key ingredient- tofu! If you’re trying this for the first time, or infrequently have soy, I would start with the chocolate flavour as it tastes and looks the most like regular chocolate mousse. The choc-hazelnut, being a milk chocolate flavour is more subtle and lighter in colour.
Chocolate Mousse
Ingredients
300g silken tofu
100g dark chocolate of choice (I used Lindt 70%)
½ tsp vanilla extract OR 1 tsp vanilla essence (Could be omitted)
1 tbsp maple syrup (or sugar/sweetener of choice. If granular, dissolve in milk first)
50mL milk of choice (I used Vitasoy almond, unsweetened)
Method
1. Boil your kettle, or bring a small saucepan of water to the boil, set to simmer.
2. Place a heatproof bowl over the saucepan and place chocolate inside bowl.
3. Stir chocolate occasionally until melted. Set aside to cool to around room temperature (if it’s too hot and the other ingredients too cold, it can set the chocolate again quickly or make it chunky)
4. Drain the silken tofu.
5. Place the all ingredients in either a small food processor or blender and mix until smooth, then about 30 seconds longer so you get some air bubbles in there.
6. Divide the mixture between 4 cups or ramekins and refrigerate for 20 minutes.
7. Serve with shaved chocolate, fruit, or just as is!
Nutrition info (per serve)
192 Cal | 6g Pro | 12.4g Total Fat | 6.3g Sat. Fat | 12.2g Carbs | 9.8g Sugar
Choc-Hazelnut Mousse
Ingredients
300g silken tofu
~100g Loving Earth hazelnut mylk chocolate (Bars are 80g, single serves are 30g)
50mL milk of choice (I used Vitasoy almond, unsweetened)
Method
1. Boil your kettle, or bring a small saucepan of water to the boil, set to simmer.
2. Place a heatproof bowl over the saucepan and place chocolate inside bowl.
3. Stir chocolate occasionally until melted. Set aside to cool to around room temperature (if it’s too hot and the other ingredients too cold, it can set the chocolate again quickly or make it chunky)
4. Drain the silken tofu.
5. Place the tofu, milk and melted chocolate in either a small food processor or blender and mix until smooth, then about 30 seconds longer so you get some air bubbles in there.
6. Divide the mixture between 4 cups or ramekins and refrigerate for 20 minutes.
7. Serve with shaved chocolate, fruit, or just as is!
Nutrition info (per serve)
194 Cal | 6g Pro | 14.9g Total Fat | 5.2g Sat. Fat | 10.1g Carbs | 7.5g Sugar
Notes:
To reduce the sugar content, you can opt for a sugar free chocolate and sweetener of choice.
You could make a version which is lower in calories, fat and sugar by using 1/4-1/2C cacao/cocoa powder and sugar/sweetener to preference.
If you can't tolerate cacao, carob powder or chocolates could also be used.
For the hazelnut flavour, you can use any hazelnut chocolate bar of choice.
You could definitely add protein powder to increase the protein content, but I would taste as you go.
If you can't do soy, you can achieve a similar result using yoghurt or avocado.