October 02, 2012
If you love chocolate, here’s good news for you: Dark chocolate is high in flavonols, which are antioxidants that have been shown to help fight sun damage. However, many foods that contain chocolate (like milk chocolate and packaged cookies) are high in sugar and dairy, which have been linked to acne breakouts. The next time you get a chocolate craving, try making this yummy sugar-free, dairy-free, vegan chocolate mousse. The recipe comes from my friend Jeanette, a private chef who recently made it for a certain famous blond beauty on the set of her new movie:
Two 8 ounce bars of unsweetened chocolate
¼ of a small whole, fresh red chili pepper, chopped very fine
Maple syrup, agave, or honey to taste (if desired)
½ block extra firm tofu (find it in the refrigerated section of the grocery store)
Garnish (fresh raspberries, sliced strawberries)
Melt chocolate over very low heat with 2 tbsp of water, stirring frequently. (You can also use a double boiler.) Add the chopped chili pepper a little at a time, to taste, and stir well. Don’t be afraid of the chili — the heat goes away when you mix it with the chocolate, but it adds a richer flavor. Add maple syrup, agave, or honey to taste, if desired, and stir well.
In a blender, blend tofu until very smooth and creamy. Stir the chocolate mixture into the tofu, and continue blending until very smooth and creamy. Keep tasting and add more syrup if desired. Pour into shot glasses. Chill at least 2 hours or overnight. Garnish with berries if desired. Makes approximately 12 shot glasses.