I don’t really like dessert that much.
There, I said it…
I’m weird, I know. Most of the time I would rather have more dinner than dessert.
Maybe that is why I like apple pie better with cheddar cheese on it (something I learned from my grandma)? I am just a savoury kind of girl…. unless, there is whip cream and chocolate involved. That is a totally different story.
The best kind of dessert is decedent and rich, but not overly sweet. The kind of dessert that makes you savour every. single. bite.
This is hard to come by these days. So, I set out to make the perfect dessert — dark chocolate, espresso tofu mousse. Don’t let the tofu discourage you. Even if you think you hate tofu, you will love this dessert.
This mousse is even a good source of protein and fibre, and has more potassium than a banana! Not that I eat dessert for its nutrient content (that is really not the point), but it is an added bonus.
This dark chocolate, espresso mousse is so easy to make. Plus, it is gluten free and dairy free to fit everyone’s needs. It’s the perfect dessert to make for guests, especially if you do not know their dietary preferences or restrictions.
For a really amazing treat, top the mousse with toasted coconut, whip cream (or vegan alternative), shaved chocolate and a strawberry sauce (see recipe below) or fresh berries.
- ½ cup strong brewed coffee
- ½ cup brown sugar, firmly packed
- 200g dark chocolate (I used 72%), chopped
- 600g soft tofu, excess liquid drained, if any (I like sunrise brand)
- ⅓ cup cocoa
- ½ tsp cinnamon
- ½ tsp vanilla
- A pinch or two of cayenne pepper, ground (optional)
- Toppings: regular or coconut whip cream, toasted coconut and strawberry sauce (or fresh berries)
- Using a food processor or blender, blend tofu with cocoa, cinnamon, vanilla and cayenne (if using)
- Mix coffee and brown sugar in a small sauce pan over medium low heat
- Once warm and sugar is dissolved, turn heat to low and mix in the chopped chocolate
- Stir chocolate coffee mixture until fully melted and smooth, add to tofu mixture and blend until fully combined
- Chill for at least an hour, or overnight, to serve top with whip cream, toasted coconut and strawberry sauce
- 1 lb. strawberries, washed, hulled & chopped into bite-size pieces
- ¼ cup brown sugar, lightly packed
- ¼ cup water
- 1 tbsp lemon juice
- 1 tsp balsamic vinegar
- A pinch cayenne pepper
- Combine all ingredients in a small pot
- Bring to a boil over medium heat
- Reduce heat to medium-low, simmer for 20-30 minutes, stirring occasionally
- Serve warm or chilled