White Chocolate Mousse Pudding
The name is a little longer than I had hoped it would be, but in testing this recipe I found that different brands of vegan White Chocolate gave different results. The brand I get sent from
(Sweet William FYI) gives a lighter, more mousse like, result than the brand I
can buy here, which was thicker and more like a pudding. So be warned! The
final consistency may differ depending on the brand you use.
Different brands also have different levels of sweetness, so taste the mix after blending, and add additional agave then re-blend if the mousse/pudding isn’t sweet enough for you.
If you don’t have, or wish to use, 4 individual serving ramekins, then use a larger serving bowl and scoop out the mousse/pudding to serve. Decorate to serve with chocolate chips, chocolate shavings, nuts or fresh fruit, whatever you like really. Berries in season are particularly nice.
One 12-ounce packet Firm Silken Tofu
2 tablespoons Soy Creamer, or Soy Milk
1 ttablespoon Agave
1 teaspoon Vanilla Extract
2 Cups white Chocolate Chips, or chopped white Chocolate
Using your blender or food processor, blend together the tofu through vanilla until very smooth and lump free. Scrape the sides as required.
In either a double boiler or microwave, using 15 second intervals, melt the chocolate chips. When melted and smooth quickly add to the blender and blend into the tofu mix. Work quickly to avoid the chocolate cooling too much and getting lumps in the pudding.
Pour into serving ramekins, smooth the top and chill at least 2 hours prior to serving, preferably overnight.
Orange White Chocolate Pudding
Add a small amount (¼ teaspoon) of pure Orange Extract to the mixture when blending for a delicious choc-orange variation.
Vanilla White Chocolate Pudding
Add the scrapings from a Vanilla Bean for a heavenly vanilla accented pudding.
If you have access to vegan Butterscotch Chips then use those in place of half of the White Chocolate Chips for a decadently butterscotch treat.