Vegan Chocolate Mousse Brownies
Tofu. Yes, tofu. The answer to most of my food problems. What can you grill, fry or bake? Tofu. What can be sweet or savory? Tofu. What tastes great in any marinade? Tofu. Sometimes I forget, while trying to be super innovative, that sometimes all I need is an old standard. I having been trying for weeks to get a mousse that I like, that is the proper texture and flavor I am looking for. I have had many fails in the past month or so, trying to figure out what I think is the best method and base for a chocolate mousse and custard. I have been trying a lot with aquafaba, and I get a nice meringue, but nothing that holds up for what I wanted. I have tried making a standard type custard on the stove with almond milk and some different thickening agents. Most tasted good, they all looked super gross after sitting for a while.
My husband Chris and I were discussing my frustration a few days ago, and I thought what if I go old school and try some tofu? So I did, and I know most everyone has told me to use silken tofu, and I think silken tofu is great for different things. It is wonderful in smoothies, I love fried silken tofu that I get at my favorite dim sum restaurant, but I didn’t think it would work for what I was trying to accomplish. So, this recipe uses firm tofu, not extra firm, but firm. It holds up really well, and my daughter even left the leftovers from her brownie out for hours and my husband ate it and delightedly said “this is still the best chocolate mousse ever, and it has been sitting out for a long time!”
So, now that you have the story of the mousse, I will now state, that I definitely didn’t want to bore you, so I decided I could improve upon some boring old chocolate mousse. What makes everything better? Answer: a brownie. So I can up with possibly the easiest brownie recipe in the history of time, as well as being one of the most delicious. There are only 7 ingredients in the brownie and only 5 ingredients in the mousse. They both could be eaten separately and stand up as an exceptional dessert all by themselves. However, if you want to impress everyone. put that s#$@t together. I promise, you will thank me later. Adapted from Martha Stewart.
4 oz. Dark chocolate
1 block firm tofu(drained)
1/2 C. Almond milk
1 1/2 C. Powdered sugar
1 tsp. Salt
2 C. All purpose flour
3/4 C. Cocoa powder
1 tsp. Salt
2 C. Sugar
1 C. Vegan butter ( I use Earth Balance)
1 tsp. Vanilla
1 1/2 C. Almond milk
- Make your mousse. Melt the dark chocolate in the microwave in 30 second intervals, stirring every 30 seconds, until melted.
- Warm almond milk in the microwave for about 30 seconds as well, you want it warm to the touch, not super hot.
- Add all of the mousse ingredients to a food processor and process until it becomes super smooth. It will take a few minutes, scrap down the sides during the process if needed.
- Put mousse in fridge to set up while you make the brownies.
- Preheat oven to 350. In a medium mixing bowl sift all the dry ingredients together and set aside.
- In a large mixing bowl, cream together the vegan butter and sugar. Add the vanilla.
- Start adding the dry mixture and almond milk a little at a time, alternating until everything is incorporated.
- Pour into a 8×8 pan for very thick brownies or a 9×13 for thinner. Bake for 25-35 minutes depending on the thickness, or until a toothpick comes out clean.
- Let cool completely and then top with mousse. Refrigerate for a little while to make sure mousse sets up on top and then cut and serve!
Tools I used:
If you make this recipe, I would love you to leave some feedback. I want to make sure I am doing a good job!