Chocolate mousse spans the spectrum from super-easy (slash cheating) to really complex and involved. It’s also kind of difficult to find a good dairy-free recipe that doesn’t use yucky ingredients. However, Heidi over at 101 Cookbooks (one of my favorite food bloggers, because she really is superhuman) has a lovely one that uses tofu.
Tofu. A misunderstood ingredient.
It’s not particularly good for you, tofu. It’s highly processed soy, so that’s a double red flag. However! There is an easy fix for this tofu business.
If you happen to have an Indian grocery store in your area (and we are blessed to have one – Patel Brothers is in Pineville and is AMAZING), go get yourself some chickpea flour. It is sometimes referred to as “gram flour” in the store – same difference. Mix 1 1/2 cups chickpea flour + 2 1/2 teaspoons salt with 2 cups of water. Set that aside. Bring 6 cups of water to a boil and slowly add the chickpea flour mixture while stirring. It will foam and bubble and generally make you feel like it’s going to overflow. No big. Keep stirring.
The mixture will boil and bubble and get very thick. Now you can ladle some into a bowl and top it with fresh herbs, peanuts/cashews/pistachios, green raisins, onions/shallots, chili sauce, etc., and eat it for lunch. Yum.
THEN. Pour the leftovers of this creamy soupy stuff out onto a baking sheet and pop it into the refrigerator. IT TURNS INTO TOFU! Hurray! And it’s made out of chickpea instead of soy. So that’s cool.
At this point, you can cut it into french fries and fry those up, or you can make mousse. I’d go with the mousse, personally, but do what you will. Also, the above recipe for chickpea tofu a) comes from my cool Burma book and b) makes more than enough to double the following chocolate mousse recipe. I taste a party.
P.S. – today is my parents’ 30th anniversary! So proud of them for reaching this milestone – they are such an inspiration to me and my husband!