It’s hard to imagine, but this vegan version of chocolate mousse offers the same satisfaction as its richer, less healthy sibling. Contributed by my colleague Dr. Lynn Blair, it has all of the same creaminess, the satiny, melt-in-your-mouth pleasure, and the full, no-holds-barred taste you expect from a dense and rich chocolate mousse. And if that’s not enough, just add plenty of great health benefits. Soy contains isoflavones, which help preserve bone density, lower your risk of certain cancers, and may alleviate menopausal symptoms. Dark chocolate has catechins, which are neuroprotective, and theobromine, which improves blood flow and lowers blood pressure.
8 oz. high-quality dark chocolate, broken into pieces
¼ cup unsweetened cocoa powder
1 Tbs. soy or almond milk
¼ cup water
⅛ tsp. vanilla extract
2 Tbs. Grand Marnier liqueur
¼ cup sugar or xylitol
¼ cup honey
1 package (9–10 oz.) or 1¼ cups silken tofu, well drained
1/2 cup slice kumquats, as garnish
1. In the top of a double boiler, melt the chocolate, cocoa powder, milk, water, vanilla extract, liqueur, and sugar, stirring constantly until the chocolate is fully melted.
2. Remove from the heat and stir in the honey. Set aside.
3. Blend the tofu in a food processor for 2–3 minutes or until very smooth.
4. Fold the tofu into the chocolate mixture.
5. Spoon the mousse into serving bowls and chill in the refrigerator for at least 3 hours.
6. Garnish with the sliced kumquats.