Creamy, chocolatey coffee mousse that’s not only gluten free, but dairy and egg free as well?
Many of the more traditional recipes can be loaded with calories – sometimes over 500 per serving, while this vegan version has 200 less calories per serving (if serving 4). And even though the traditional ones often contain egg yolks and heavy cream, they tend to be lower in things like protein – only about 3.5 grams per serving. While this recipe, due to the addition of protein powder, actually contains over 16 grams of protein per serving!
So whether you choose to offer it in a mug, pretty stemware, or elegant little espresso cups, it’s a treat you can feel good about serving to those with gluten, dairy or egg allergies or sensitivities.
For the best flavor, plan on making ahead of time!
- Silken tofu or soft tofu - 1 14 - 16 oz.
- vanilla or chocolate protein powder - 1 scoop (casein, rice or pea)
- dark or semi-sweet chocolate - 1 cup
- milk (of your choosing) - 2 Tablespoons
- instant espresso or instant dark roast coffee - 5 - 6 teaspoons (depending how strong you like it) I like to use decaffeinated!
Drain, strain and mash the tofu. Put it in a large bowl, blender, or a standing mixer. Add the protein powder (a little bit at a time so it doesn't fly everywhere) and mix together. Gently melt the chocolate and your choice of milk in a sauce pan on the stove, stirring constantly until it's smooth and glossy, then add it to the tofu/protein powder mixture and blend together. Measure the instant coffee and add to the mousse, mixing well. Cover and refrigerate for at least 6 hours. (I actually like to make it the day before I want it and keep it in the refrigerator overnight).
Finish it with a small dollop of Greek yogurt, whipped cream or whip your own coconut milk (by chilling the kind in the can - not the carton - then adding a little vanilla and sweetener and whipping the whole mixture. Be sure to keep it refrigerated for the best flavor!).
Serves 4 - 6