why make this recipe
This Vegan Chocolate Mousse is a delicious and healthy treat that everyone can enjoy. It’s creamy, rich, and surprisingly simple to make. Using silken tofu as a base, this recipe offers a guilt-free indulgence that is both dairy-free and full of flavor. Plus, it’s great for entertaining or satisfying your sweet tooth!
how to make Vegan Chocolate Mousse
Ingredients:
- 5 ounces (140g) good-quality dairy-free dark chocolate (70 to 80%), chopped
- 1 teaspoon espresso powder (omit if caffeine-free)
- 12 ounces (340g, about 1 ½ cups) silken soft tofu
- 2 soft Medjool dates
- ¼ cup (80g) pure maple syrup
- ¼ cup (24g) Dutch process cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon (optional)
- ½ to ¾ teaspoon fine sea salt
- 2 cups raspberries, fresh or frozen
- 2 tablespoons maple syrup (for compote)
- ½ tablespoon orange zest (for compote)
- 1 tablespoon freshly squeezed orange juice (for compote)
- 1 teaspoon vanilla extract (for compote)
- Fine sea salt (for compote)
Directions:
- Melt the chocolate in a double boiler or microwave. If using a double boiler, combine a heatproof bowl and a saucepan with simmering water, whisking until melted. For the microwave, chop the chocolate, heat in intervals, stirring each time until melted.
- Soak the Medjool dates in boiling water for 15 minutes, then drain and remove pits.
- In a food processor or blender, combine tofu (with water remaining in the package), soaked dates, maple syrup, cocoa powder, vanilla, cinnamon (if using), and ½ teaspoon sea salt. Blend until smooth.
- Add the melted chocolate to the mixture and blend until creamy. Adjust salt to taste.
- Divide the mousse into 6 to 8 ramekins and chill for at least 1 hour.
- Meanwhile, make the raspberry compote: In a saucepan, combine raspberries, maple syrup, orange zest, orange juice, vanilla, and a pinch of salt. Cook over medium heat until bubbly, stirring for 2-3 minutes, then simmer for 10 minutes until thickened.
- Let the compote cool.
- Serve the mousse with compote on top, allowing it to rest at room temperature for a few minutes before serving.
how to serve Vegan Chocolate Mousse
Serve the Vegan Chocolate Mousse in individual ramekins for a beautiful presentation. Top with the raspberry compote for a burst of flavor. You can also add a sprinkle of cocoa powder or a few fresh berries for extra decoration.
how to store Vegan Chocolate Mousse
Store any leftover Vegan Chocolate Mousse in the refrigerator. Make sure to cover the ramekins with plastic wrap or a lid. It will stay fresh for up to 3 days. The raspberry compote can be stored separately in a sealed container for about a week.
tips to make Vegan Chocolate Mousse
- For best results, use high-quality dark chocolate. This enhances the flavor of the mousse.
- Make sure your tofu is silken soft for a creamy texture.
- Let the mousse chill properly before serving to achieve the best consistency.
variation
You can add different flavors to the mousse by incorporating mint extract or almond extract for a unique twist. For a fruity version, try mixing in pureed strawberries or bananas into the mousse before chilling.
FAQs
Can I use other sweeteners instead of maple syrup?
Yes! You can use agave syrup or coconut sugar. Just keep in mind that this may change the taste slightly.
Is this mousse gluten-free?
Yes! All the ingredients in this recipe are gluten-free, making it a safe dessert option for those with gluten intolerance.
Can I make this mousse ahead of time?
Absolutely! This mousse can be made a day in advance. Just store it in the refrigerator until you’re ready to serve.
