VEGAN CHOCOLATE MOUSSE

Traditionally a specialty of French and Belgian restaurants, mousse is a creamy dessert made from egg and cream, usually in combination with chocolate or pureed fruit. It wasn't until the 1960s that the dish made its way into American and English restaurants. To achieve this dessert's particular light, fluffy, yet extremely rich consistency, raw eggs whites are normally beaten before being mixed with the other ingredients. The resulting mixture is then chilled to maintain aeration. An inherently classy dish, mousse is often served in a wine glass or champagne flute, and can range in texture from fluffy to thick and creamy.

Even among those who aren't vegan or vegetarian, traditional chocolate mousse can create problems. Since it's made with raw eggs, eating mousse can lead to food poisoning from salmonella. While most restaurants will use pasteurized eggs any time a recipe calls for raw eggs, those cooking at home should make sure they do the same.

So, if egg is a crucial ingredient, what substitutions can be made to whip together a vegan chocolate mousse? And can the vegan counterpart even compare to the original? Or course! The first primary substitution is tofu, which will give your vegan chocolate mousse the fluffy and creamy texture. By combining tofu with cane juice and vanilla, and whirling in a food processor or blender, you'll end up with a smooth and consistent mixture. The next substitution is, of course, vegan chocolate, which will melt every bit as well as milk chocolate. When the cold tofu mixture is combined with melted vegan chocolate and mixed thoroughly, it will partially solidify, leaving you with a delicious vegan chocolate mousse. Perfect for adding a touch of class to your vegan meal!