Thursday, May 12, 2011
a new blender and vegan chocolate mousse!
last week, i asked around for a blender to borrow and got one for keeps instead! these past few weeks have marked a bit of a cooking/baking rut for me (don't tell my muffins!), so this new kitchen appliance felt like the perfect inspiration to get back in gear.
so far, it's working. of course, by "working", i mean that we're blending/chopping everything really small very often now. vegetables, herbs, tofu... why use a knife when you can throw it in a food processor?!
still, i feel it's not too early to conclude that life with a blender > life without a blender. mostly because dishes otherwise unimaginable are now at my fingertips! the world is my oyster and it's decided: i like my oysters blended.
first on the "to puree" list was a vegan chocolate mousse. now, the best vegan chocolate mousse i've ever had was from whole foods. it was divine. i haven't been able to find their exact recipe, but from what i can tell, vegan mousse can be made either from avocado or silken tofu. i chose the latter due to a slight skin allergy to the former. but who knows, i may take a gamble with avocado too some day... when i know i'll be spending the following week locked away as a hermit.
altogether, i was pleased with how the mousse turned out, though i must admit it takes a fair amount of persistence (translation: melted chocolate) to mask any traces of the tofu taste. whoever said tofu doesn't have a taste never made a dessert out of it. but enough chocolate did the trick this time, and i recommend using dark because its stronger and adds a bit more kick. next time, i will also throw in some coconut flakes and some vanilla extract for some extra sweetness.
1 package silken tofu
1/2 cup cocoa powder
1/4 cup sugar
1/2 cup soy milk
200 grams dark chocolate
place all ingredients in a blender and blend away. at the same time, melt the chocolate. once chocolate is completely melted, add to blender and blend until smooth. at this point, take a taste. if it's too thick, add some more soy milk or a bit of maple syrup. if you like a bit more chocolate-y, you know what to do. play around!
just make sure to place it in fridge for at least 2 hours before serving :)