Sophie has a real fondness for pigs, especially sows, alive ones and piglike forms. I am pretty sure one of her top holiday gifts was a pair of “pig trotter” socks that actually make her feet look rather like the “trotters of a middle white sow”. And another favorite is this set of egg cups sent to her here in London by her godson, Michael who lives in Edinburgh with his family. His mum, Gill, is a very long time friend of Sophie’s from her Somerville days.
Hmm…my little vegan brain was thinking when these arrived…what other uses might these cutie piglet bowls have? Mini pots of chocolate mousse was my first inspiration. I found a bar of nice dark ginger chocolate so I made Ginger Chocolate Mousse!
We served the mousse with blueberries and ginger cookies (Anna’s original Ginger Thins), and it was a big hit.
Ginger Chocolate Mousse
1 package organic silken tofu (300 grams)
1 bar dark ginger chocolate (I used Green and Blacks; 100 grams)
50 grams unflavored dark chocolate
fresh berries, for serving
Ginger thin cookies, optional
Open tofu package and drain off any liquid. Place tofu in the bowl of a food processor or blender. Process the tofu until it is smooth, about a minute.
Melt chocolate in a clean dry glass bowl in the microwave or in the upper pot of a double boiler. If you use a microwave, heat chocolate for about 30 seconds at a time, stirring in between. It the chocolate gets too hot it can “break” and then it becomes very difficult to get it smooth again (don’t ask me how I know.)
Once fully melted, add the chocolate to the food processor with the creamy tofu and process until the mixture is very smooth. If it is too thick, you can add a tablespoon of plant-based milk, or favorite liqueur to thin. If it seems thin, don’t worry. It will thicken as it cools. Transfer into serving dishes ( I used the 4 pigpots and a larger short stemmed glass for the leftovers that served as seconds) and refrigerate until ready to serve. Serve with fresh berries and ginger thins, if using.