I feel the need to make a disclaimer before starting this post. I am not one of those people who eats raw cheesecake or vegan cheese and says, "Oh, it tastes just like the real thing!" Because even if it tastes good, it very rarely tastes like (or has the texture of) the original. And I'm not really big on tofu either. So when I say that this Vegan Dark Chocolate Pomegranate Mousse does not taste like tofu at all, you can trust that I'm telling the truth. It has the flavor of dark chocolate with a hint of tartness from the pomegranate juice, but tofu? Nope, no tofu!
I've always been a big fan of chocolate mousse, but it's a pain to make and it's heavy on calories and saturated fat. Vegan chocolate mousse, on the other hand, is really simple to make--the hardest part is melting the chocolate. Simply combine everything in the blender and you're done. While this isn't exactly low calorie, it is much healthier than traditional chocolate mousse. And somehow, it manages to be even richer and creamier than the original too. If you're not a fan of pomegranate juice, try orange juice, raspberry puree, or peanut butter (yes, peanut butter!) instead.
Ingredients
- 1-3 ounce high quality dark chocolate bar I used Scharffen Berger 62% Cacao, broken into pieces
- 1-12.3 oz package shelf-stable firm silken tofu like Mori-Nu, cut into large chunks
- ¼ cup pomegranate juice
- 1 tbsp. unsweetened cocoa powder
- 1 tbsp. agave nectar
- Pomegranate seeds for garnish
Instructions
- Place chocolate bar pieces in a microwave-safe bowl and microwave at 20 second intervals until melted (stirring after each interval).
- Combine tofu and pomegranate juice in a blender or food processor; process until smooth. Add cocoa powder, agave nectar, and melted chocolate and process until well-combined. Chill in refrigerator for 1 hour.
- Put mousse in piping bag or, if you don't have one, a zip-top plastic bag with a corner snipped off. Pipe into dessert cups and garnish with pomegranate seeds.
What a neat recipe. I may have to try it sometime.
Stopping by to return the follow! Thanks for linking up 😉
This looks just wonderful, and I love that it's got tofu in it instead of eggs and cream. I'm so pleased to have found your blog. Your recipes look wonderful.
Yum! Did you have trouble getting the chocolate to melt? I always have issues with that and usualy end up putting it in a bowl over a pot of boiling water.
This looks yummy. I'm not usually Vegan but this recipe makes me think about trying it. 🙂
This is such a fantastic dessert recipe! Thanks so much for sharing this on the Healthy Hop!
You amaze me with all of these fancy recipes. Time to pitch a Food Network show! Sound great though!
Looks really good!
Yowza! This looks delicious. I love making chocolate mousse with silken tofu - it tastes incredible. And I love your little hearth shaped dessert cups.
Thank you! And yes, I love chocolate mousse with tofu too--sometimes I make it with peanut butter & use it as a dip for pretzels. Like, that's one of those "desperate times call for desperate measures" desserts, but it's so good. 🙂
This looks absolutely delicious. Would love for you to share this with us over at foodepix.com.
Where did you find those shells? Are they also Vegan?
They were on clearance at World Market after Valentine's Day. Usually I use these:
http://www.amazon.com/Dobla-Belgian-Chocolate-Cordial-Toasting/dp/B001MNTYR4
They're dark chocolate, so I think they're vegan.
this would go so awesomely with the cupcakes i just made on my blog.
You know, I thought about using this as a cupcake filling. I think it would work...
O.M.G. you are my hero! These look amazing and I also love the dessert cups that look like chocolate.
I don't know much about tofu, so is it okay to use refrigerated silk tofu?
The dessert cups ARE chocolate! 😀 They were on clearance at World Market after Valentine's Day. I've also used dark chocolate cordial cups (the kind you pour shots in) for chocolate mousse. I feel like it helps me with my portion control!
You can use the refrigerated tofu, but it doesn't have the super creamy texture that the shelf-stable kind has when you puree it. It kind of purees down to little bits of tofu instead of being smooth. It's hard to find the shelf-stable tofu, though, so I have used it in a pinch.
I wonder if this could be made with carob instead of chocolate. Has anyone out there tried it?