Mousse-pudding? What is that? Well, the texture is lighter than a pudding but not as fluffy as a mousse, so let’s go with mousse-pudding, shall we? Hey – it’s two of my favourite desserts in one!
We’ve seen tofu mousses all over the blog world – heck, Whole Foods even sell a tofu chocolate mousse!
However, since discovering the AMAZING benefits of cocoa powder, I wanted to make a version that used just cocoa powder rather than melted chocolate. This also keeps the calorie count and sugar levels down, for those of you who are concerned with these things!
So this time I focused on making a version of this mousse (mousse-pudding ;)) that just used cocoa powder for the ‘chocolate’ component.
If you want, you can play around with the type of sweetener you use in this recipe too – I used agave nectar, which is fairly tasteless and just provides sweetener without any flavour. However, feel free to sub in maple syrup or even honey for a richer, deeper flavour (if there are people that really dislike the background taste to tofu then this will help mask that).
Also, you can use stevia as well, cutting the calorie count down even further!
As for a close-up of that texture I was mentioning – you can see it’s not quite as fluffy as mousse.
I find it hard to mimic that fluffy texture without using egg whites, but if any of you seasoned vegan cooks have suggestions for me on how, I’d love to hear!
INGREDIENTS (serves 4):
1 12-oz package silken tofu
1/2 cup cocoa powder
6-8 tbsp agave nectar (or 4 pkts stevia, maple syrup etc) – to taste
1/4 cup almond milk
1. Put all ingredients in a blender and blend! Taste it for sweetness; I only use 4 tbsp of agave nectar because I really prefer things not to be too sweet; I suggested 6-8 tbsp as that is what most of my friends preferred – you may find you need much more.
2. Pour into individual serving dishes and refrigerate for at least 4-5 hours before serving (I refrigerate mine overnight).
Nutritional information per serving (if serves 4):