Today, in my part of the world, the weather is rainy. Which means:
A) a great photo opportunity (because the lighting is ridiculously perfect for shooting food)
B) a good reason to eat a lot of chocolate.
And so, I came up with this chocolate brownie mousse.
This dessert is not for someone looking for a light dessert to satisfy a chocolate craving. Noooo no no. This mousse is over-the-top loaded down with sweet chocolatey goodness.
It is best savored in small dishes that have been chilled along with the mousse.
Devour at your own risk.
Chocolate Brownie Chunk Mousse
serves 6 (at least!)
- 1/2 bag (6 oz) vegan chocolate chips
- 1 cup walnut pieces
- 2 tbsp almond milk
- 1 tbsp agave or maple syrup
- 2 blocks extra firm silken tofu (350 g each)
- 3/4 cup cocoa powder
- 1 cup vegan granulated sugar
- 1/2 tsp salt
- 1 tbsp vanilla extract
Chocolate “brownie” chunks
Melt chocolate in double boiler over low heat until smooth. Stir in almond milk and agave or maple syrup until well incorporated. Remove from heat. Add walnuts and stir to coat them with a thick chocolate layer.
Line a cookie sheet with a silicon mat or wax paper. Spread chocolate covered walnuts on cookie sheet. Chill in freezer until you are finished making the mousse.
To make mousse, simply blend tofu, sugar, cocoa powder, and vanilla in food processor or blender until extremely smooth. If you find you still have sugar granules floating around in the mousse, keep blending.
Remove the chocolate covered walnuts from the freezer when they are firm. Break into chunks and stir them into the mousse.
Spoon into individual dishes and chill. Serve very cold.
Wait one hour, eat a large, leafy salad.
Your body will be extra grateful for some actual nutrients after the chocolate overload.