Sometimes my mom is a genuine sweetheart. Since my dad has all those allergies against cow milk products and egg (to just mention the worst) she transformed into a vegan dessert-master. The internet is hereby her best friend when searching for the greatest recipe ideas and instructions for vegan alternatives.
The most beautiful thing about this new passion is, that my brother and I are the ones who have to try all those recipes in advance. It’s just logical that we can’t offer those mere experiments to sceptical guests with a vegan-can’t-be-tasty-attitude. This is why our aim is always the same:
It has to be vegan, but it shall not taste vegan.
We could disprove the assumption that vegan food always tastes like soy milk, tofu-schnitzel or spelt-patties a lot of times already, at least in our circle of acquaintances. It’s so good to look into those surprised faces, when you tell them, how the potato salad they just ate contains only smoked tofu, avocado and kala namak instead of bacon and egg. Or when you tell them, that you can make a mousse au chocolat with tofu and soy milk.
A few weeks ago my mom tested a new recipe for a vegan chocolate mousse. It was her second try after having tried a variant which became waaay too solid. The new version was declared as a vegan chocolate mousse with peanut butter which contained too much peanut butter (to my brothers taste) and was way too sweet. But the general impression was a good one. The recipe is here (German only).
So I sat down my last weekend in Dortmund and experimented further on the recipe and modified it until I was happy. I decreased the amount of sugar and replaced it with agave syrup. I used almond milk instead of soy milk and bought a 77% bitter sweet chocolate. Consequently my vegan chocolate mousse became a lot more chocolatey and less sweet.
To all the tofu newbies: If you want to make a vegan dessert, cake, sauce or similar, you usually make use of silken tofu. Silken tofu, as the name may connote, is a very soft and creamy kind of tofu and is therefore immensely easy to stir until smooth with the hand whisk. An additional advantage is its long durability of several weeks when stored in the fridge. Once the package is open you should use it up quickly which is why I wrote down the recipe based on one package of silken tofu. If your package sizes differ from my – don’t worry. Just add a little more / less milk and adjust the creaminess later on. There’s almost no risk of making the mousse to liquid and if it’s too solid milk will do the trick.
2 Responses
I definitely am curious to know what this tastes like! I never have tried silken tofu in something sweet before Xx
It works pretty well, even better than a dairy version I would say.
Out of curiosity, what do you use silken tofu for? This was the first time for me to utilize it ^^