My boiler’s not working, it hasn’t been working since Sunday morning. It can’t read the water pressure, so won’t come on. Whilst I understand the logic behind it (you wouldn’t turn on an empty kettle) the cleverness of the boiler isn’t really impressing me too much right now, as the warmest room in the flat is currently 16.7C.
Okay, so you may be thinking, ‘that’s not so bad’ but did I mention I have a cold? Yup.
I’m currently wearing two jumpers, sweat pants, two pairs of socks, slippers and best of all – thermals. When Edward gave me these thermals for Christmas a few years back, I’m not going to lie, I wasn’t blown away by his present giving skills. But right now? Well, I’m thinking they’re just about the best present I’ve ever had! So there you go. He was right, as usual! (I’m pretty sure he wont read this post so I think it’s safe to say that!)
Because I have a cold and Edward’s away at the moment I’ve been slowly working my way through all the food in the freezer but decided that today I really need to go and do a big grocery shop. However, I’ve been told the only way the plumber ‘may’ be able to come today is if he can pop around last minute i.e. I have to stay in and wait for him. All I have in the fridge is a packet of tofu, six lemons, a bunch of spring onions, a pack of shelled hemp and almond milk. (I told you I needed to go and do a shop!) I feel like I need an excuse to turn the oven on (hoping in vain that it’ll warm the place up a bit) so I think I may have to bake. Luckily my larder is well stocked, although I used up the end of my cocoa making these chocolate mousses.
Talking of chocolate mousse (because, let’s face it, that’s what you’re interested in not my silly boiler troubles) these are delicious!!! I originally thought four portions would be too rich but having eaten two for breakfast (it’s allowed when you’re ill), I think the espresso cup portions are just the right amount.
I’ve made these a few times now, with two different brands of tofu. I tried my go-to brand, Cauldron, and a brand called The Tofoo Co (by the way I’m not getting any money for telling you this so you can trust that I’m being honest). For some reason, that I can’t explain, The Tofoo Co is much better for this dish. The texture is perfectly mousse-like but be warned: it’s moorish!
My flat mate had one for breakfast too (and he’s not ill, so I’m off the hook). He had no idea it was tofu. He is a meat and dairy eater and he said it tasted like a ‘real’ mousse! Hehe. For the record, it is a real mousse. A delicious cruelty-free tofu mousse! So don’t be put off by the tofu! If you don’t tell people it’s tofu, they wont know! My father, who’s a self proclaimed tofu hater, really enjoyed a variant of this that I made in the summer and Edward, who was the first person to test this recipe, didn’t realise it had tofu in it at all! And the added bonus? How many desserts do you now that are full of protein?!
You can omit the orange and just have this as a delicious, rich, chocolate mousse but I’ve always loved the orange-chocolate combo. It’s something I associate strongly with Christmas mainly because that’s when Terry’s Chocolate Orange would make an appearance at my parents house. Also my mum would always pop a satsuma at the bottom of our stockings and insist we eat them in order to ‘be healthy’ and counteract all the chocolate we ate! So, one way or another, the two combined flavours have always been Christmassy to me. Hence, this seemed like a fitting Christmas-themed dessert!
The orange and chocolate make a wining combo, but you can enhance the orange flavour further by adding flaked almonds, cinnamon or even mint.
Delicious with a coffee, as a post meal dessert, or to be enjoyed as a treat all by itself.
I hope you guys like it. Stay warm and enjoy!
Orange Chocolate Mousse
Ingredients
- circa 260g drained Tofu
- 1/2 tsp vanilla extract
- 3 tbsp cocoa
- 3 tbsp maple syrup
- 1-1.5 tbsp water for consistency
- Orange zest 4 tsp
- Tip: You may want to put in 1 tbsp zest and keep 1 tsp in reserve to use as a garnish.
Instructions
- Put the tofu in a blender and blend until smooth
- Add the cocoa, vanilla, syrup and water and blend some more
- Dish out into 4 espresso cups or 4 egg holders (if you guys still have any)
- Serve immediately or cover and put in the fridge to serve later
- Garnish with orange zest
- Possible toppings: flaked almonds, mint, cinnamon, chocolate nibs
- Enjoy!
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