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Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Gluten-Free Vegan Chocolate Mousse

They say that behind every successful woman is a substantial amount of chocolate. Who am I to disagree? I love chocolate, in all forms and if it’s not chocolate, then it’s not dessert. So, when I hosted a “Cook for the Cure” dinner party I wanted a chocolate dessert. However, my gluten-free guests’ other intolerances (such as dairy and eggs) ruled out many chocolate choices.

Gluten-Free Vegan Chocolate Mini Mousses

Gluten-Free Vegan Chocolate Mini-Mousses

That is how I came to serve this decadent, yet simple mousse. It was perfect for entertaining?it can be made ahead and chilled, freeing you to focus on other matters. And it is so pretty. I usually serve it in martini glasses (see photo).

Gluten-Free Vegan Chocolate Mousse

Gluten-Free Vegan Chocolate Mousse

But for a large dinner party or a buffet table—where individual portions are prettier and easier to handle—-serve the mousse in little espresso cups or over-size shot glasses (see photo). Remember….a substantial amount of chocolate is a good thing.

Gluten-Free Vegan Chocolate Mousse

adapted with permission from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011)

Silky smooth, this is a divine way to enjoy chocolate—one of the world’s best foods. Even though chocolate is the primary flavor, you can vary this dessert in many ways (see below).

1 package (11 ounces) GF semi-sweet chocolate chips

12 ounces soft silken tofu, at room temperature

16 ounces (2 cups) plain yogurt (coconut or soy yogurt will work)

1 tablespoon coffee liqueur (optional)

1 tablespoon pure vanilla

Agave nectar (optional)

1/4 cup whipped topping, for garnish

Fresh fruit and mint, for garnish

[1] Place the chocolate chips in a microwave-safe dish. Heat on Low until the chips melt, about 1 to 2 minutes. Stir thoroughly and place in a food processor.

[2] Add the tofu, yogurt, liqueur, and vanilla and process until the mixture is very smooth. Scrape down the sides of the bowl and process again until very smooth. Depending on the sweetness in your chocolate chips, you may want to taste and then add agave nectar, if you want a sweeter mousse.

{3] Divide evenly among 4 dessert bowls, wine goblets, or coffee cups (or divide evenly in however many shot glasses you have) and refrigerate from 2 to 24 hours.  Serve with a dollop of whipped topping and your choice of garnish (see below). Serves 4.

Carol’ Kitchen Notes

[1] This extremely easy chocolate dessert can be varied by which liqueur you use and which garnish adorns your creation. For example, try these combinations:

Slivered almonds with almond liqueur

Chocolate-covered espresso beans with coffee liqueur

Fresh raspberries with raspberry liqueur

Candied orange rind with orange liqueur

Chocolate shavings with chocolate liqueur

[2] Chocolate chips are usually gluten-free, but avoid those that are grain-sweetened, since the grain is usually barley. There are some really good brands of chocolate chips (such as ScharffenBerger or Ghirardelli) but TropicalSource/Sunspire or Enjoy Life are two brands that are also dairy-free.