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Mousse AU Chocolat

Serves 6


    Mousse—a perfect ending to a delicious meal, yet so much more. Our mousse can stand alone as a decadent treat served anytime of day. It’s made from the creamiest soy in combination with dark chocolate and espresso for an added kick.


    Chocolate know-how

    When dealing with chocolate, its important to have all ingredients at room temperature. Otherwise, the melted chocolate, as it’s added, will seize up and your mousse will be “one hot mess.”


    Mousse AU Chocolat


      • 10.5 oz (300 g) pkg soft plain tofu, brought to room temperature
      • 3 Tbsp (45 mL) maple syrup
      • 1 Tbsp (15 mL) chia seeds
      • 1 tsp (5 mL) espresso instant coffee powder
      • 1/2 tsp (2 mL) cinnamon
      • 3.5 oz (100 g) dark chocolate bar, 70% cocoa
      • Flaked salt (optional)
      • Garnish: sweetened plain yogurt, shaved dark chocolate, raspberries (optional)


      Per serving:

      • calories158
      • protein6 g
      • fat8 g
        • sat. fat4 g
      • total carbohydrates18 g
        • sugar15 g
        • fibre2 g
      • sodium20 mg



      In blender with creamy tofu, turn motor to low and gradually drizzle in melted chocolate until fully blended and creamy. Spoon or pipe into 6 - 4 oz (120 g) ramekins. Top each with a pinch of flaked salt if you wish. Place ramekins on tray, cover securely, and slide into refrigerator to chill.


      When ready to serve, drop a dollop of sweetened plain yogurt on top with shavings of grated chocolate and a couple of raspberries for garnish, if you wish.



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      Saffron Pasta with Lobster

      Saffron Pasta with Lobster

      Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.