Vegan Chocolate Mousse Cake
I became a vegetarian because of the morning sickness I experienced when I was pregnant. This was the only dessert I could eat at a cafe nearby, and became a huge fan. Since the one I ate there was too sweet, I arranged the recipe to suit my taste. My vegetarian American friends are always amazed and curious to know the recipe.
You could use any liquor of your choice, but I recommend Tia Maria, Frangelico, or Gran Marnier. Go ahead and add more sugar if you prefer it sweeter. Please personalize this recipe since it's quite flexible. Recipe by Jessica523
Vegan Chocolate Mousse Cake
I became a vegetarian because of the morning sickness I experienced when I was pregnant. This was the only dessert I could eat at a cafe nearby, and became a huge fan. Since the one I ate there was too sweet, I arranged the recipe to suit my taste. My vegetarian American friends are always amazed and curious to know the recipe.
You could use any liquor of your choice, but I recommend Tia Maria, Frangelico, or Gran Marnier. Go ahead and add more sugar if you prefer it sweeter. Please personalize this recipe since it's quite flexible. Recipe by Jessica523
Cooking Instructions
- 1
Put tofu in a microwave-safe dish. Cover with a paper towel and microwave for 2 minutes 30 seconds at 600 W. Take it out and drain in a strainer.
- 2
While the tofu is being microwaved, put the cookies in a resealable bag and crush with a rolling pin to make cookie crumbs. When they're finely crushed, spread them out on a pie dish.
- 3
Now put the chocolate chips in a heat-proof dish and microwave to melt thoroughly.
- 4
Combine the drained tofu, melted chocolate, cocoa powder, the sugar of your choice, liquor, and vanilla essence in a food processor. Pulse until smooth.
- 5
Pour the chocolate cream mixture into the prepared pie dish. Cover with plastic wrap and chill in the fridge. Chill overnight to serve the next day for an even more enriched flavor.
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