Chris bought a bunch of dessert tofu for the purpose of adding to our breakfast smoothies this week, except we ended up with one package of almond-flavoured tofu which neither of us thought would work as well with the fruit in our smoothies. And so I started looking up recipes for what I could do with dessert tofu, and ended up finding this recipe for vegan chocolate mousse. I tried out the recipe this week with Meg and Karl, and we all loved it. It was so easy to make, and turned out beautifully. It was actually really cool making it: when I pureed the tofu, it liquified, but then when I added the melted chocolate to the blender, everything thickened right up and turned to pudding. And after it sat in the fridge, it was all thick but frothy, and you would have sworn the dessert contained whipping cream and gelatin.* (And oh goodness, chocolate and almond together. So good.)
So, go out and try it!
And I'm going to sit here with my feet up, having spent the evening babysitting a squirmy, doesn't-want-to-have-a-bath-and-is-overtired toddler. He's asleep and I've earned the right to sit here and play on the internet for a while.
* Not that we have a problem cooking with whipping cream or gelatin. It's just that, considering my dairy allergy, it's nice having a nice non-dairy dessert option. And I can justify eating more by claiming that it's healthy.