No Tofu Chocolate Mousse (Using Psyllium)
About This Recipe
Silken tofu, chocolate/cocoa and a sweetener combined to make a vegan chocolate pudding, there are hundreds of recipes out there claiming this combination to be the best vegan chocolate pudding you have ever had.
Having been plant based for many years I have tried a lot of these recipes (see mine here) and while most are quite good I can still taste the 'beany' flavour of tofu in the background which while not overpowering is still present and to me detracts from the flavour.
After experimenting with bases other than silken tofu I have found powdered psyllium husk with oat milk to be a good base for chocolate pudding if you don't want tofu's beany taste.
If your not aware psyllium husk is also very high in fibre so you get the bonus of extra fibre in your diet and it's in your dessert!
You can use either cocoa powder or a good quality chocolate >70 cacao content and the instructions cover both options.
Ingredients
- 1tsp and 1/2 tsp Psyllium husk powder (See notes).
- 250ml Oat milk (See notes)
- 1 Tbsp Maple syrup, Agave or similar sweetener
- 4 Tbsp Cocoa (or Chocolate 70% cacao chocolate - See notes)
- 1/4 cup Blackberries (frozen or fresh)
Instructions
- 1
If using cocoa powder:
Put all ingredients into a blender or food processor and blend until smooth.
Pour into individual serving bowls, cover and chill in the fridge overnight.
- 2
If using >70% chocolate:
Put chocolate into a glass bowl over a pot of simmering water and add the 250ml of oat milk.
When milk has warmed stir with a whisk until the chocolate is mixed with the oat milk.
Put bowl on the bench and allow to cool for 5 minutes.
Pour mixture into a blender or food processor and add the maple syrup and the 1 and 1/2 teaspoons of psyllium husk powder and blend for about 30 seconds until smooth.
Pour into individual serving bowls, cover and chill in the fridge overnight for best consistency.
- 3
Top with the blueberries and if you want to make it even more luxurious add a little coconut cream or vegan cream.
Notes
Oat milk - you can use standard oat milk or one of the high protein oat milks for this recipe.
Psyllium Husk Powder - is available in most large supermarkets but if they do not stock the powdered variety you can put Psyllium husk in an electric coffee grinder (the type with blades) and turn the husks into a powder. I haven't tried it but a mortar and pestle would probably grind it sufficiently too if you don't have an electric grinder in your kitchen.
1 + 1/2 tsp of psyllium husk powder will give a soft set mousse but if you want a firmer/thicker set add a further 1/2 tsp of powder but I would not put more than that as it will gel to much and spoil the texture.