Tofu Chocolate Mousse
Which chocolate mousse can claim to be low in cholesterol, lactose-free and rich in fibre? Exactly, this airy chocolate dessert! It is not made with egg yolk and cream, but with tofu and beaten egg white. Even so, this dessert is a balm for the soul and also supports the function of bile, liver and stomach.
If you like the combination of chocolate and fruit, refine the mousse with fresh berries. This not only makes it taste more fruity, but also contains additional vitamins, minerals and secondary plant substances.
For pure vegan enjoyment, the beaten egg whites can also be made from the water of a chickpea jar and some tartaric baking powder. However, beating the egg whites takes a little longer: you should allow about 15 minutes for this process.
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 595 mg | (15 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 2.1 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 4 ozs Chocolate (at least 70% cocoa)
- 1 small Organic orange
- 1 Vanilla bean
- 4 ozs Raw cane sugar
- 1 ½ lbs Silken tofu
- 1 oz cocoa powder
- 4 Tbsps Coffee liqueur (or 3 tablespoons chilled espresso)
- 2 eggs
- salt
Preparation steps
Coarsely chop the chocolate.
Place the chocolate in a bowl and melt over a pot of hot (not boiling) water.
Rinse the orange in hot water, wipe dry and finely grate zest. (Reserve orange for another use.)
Halve vanilla bean lengthwise and scrape out the seeds with a sharp knife. Mix with the sugar.
Using a food processor or hand mixer, blend the tofu, cocoa powder, orange zest, vanilla sugar and coffee liqueur until creamy.
Mix in the melted chocolate and blend until smooth.
Separate the eggs and put whites in a clean bowl. (Reserve yolks for another use.) Add a pinch of salt to whites and beat until soft peaks.
Gently fold beaten whites into the tofu mixture. Divide mousse among individual glasses and refrigerate until chilled, about 2 hours, before serving.