Vegan macrobiotic chocolate mousse recipe from Sting's chef

Vegan recipe - Macrobiotic Chocolate Mousse Recipe
Sting's personal chef Joe Sponzo
Joe Sponzo

We tend to think that famous yoga teachers and celebrities like Sting, who always seem so cool, calm and centered never get chocolate cravings, but according to Sting’s personal chef Joe Sponzo, that’s simply not the case. Joe says that when Sting wants something sweet he whips up a batch of this vegan macro chocolate mousse.

“When Sting was on tour with the Police, he decided to go complety macrobiotic,” says Sponzo, Sting’s personal chef for over 15 years. “The Kushi Institute, in Berkshire Massachusetts is where I studied the basics for one month. Through macrobiotic cooking I learn how to substitute his craving for chocolate with this Macro Chocolate Mousse recipe. Besides tasting great, it has only 35-40 calories, so enjoy!”

Vegan Macrobiotic Chocolate Mousse

  • 10 ½ oz. (300 grams) tofu, firm
  • 14 oz. (400 grams) tofu, soft
  • Pinch of sea salt
  • 10 oz. (285 grams) vegan chocolate chips, melted
  • 2/3 cup maple syrup
  • 2 tsp. chocolate extract
  • 2 tsp. vanilla extract
  • Vegan M&M’s for garnish (optional)

In a blender place both the firm and soft tofu, with a pinch of salt. Turn on medium-high speed, using a rubber spatula scrape the sides of the blender and, while the machine is running, carefully fluff the tofu mixture and slowly mix in the melted chocolate, maple syrup and extracts. Blend thoroughly. Place the chocolate mousse in demitasse cups or ramekin’s and refrigerate for 30 minutes. Garnish with vegan M&M’s (or other candy) and serve.

Purchase a copy of The Lake House Cookbook by Joe and Trudie Styler.





Can't wait to try this! Thanks



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