Description
Indulge in this luscious Vegan Chocolate Mousse that is rich, creamy, and dairy-free. Paired with a delightful Raspberry Compote, this dessert is a decadent treat for any occasion.
Ingredients
Units
Scale
Chocolate Mousse
- 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 1/2 cups) silken soft tofu**
- 2 soft Medjool dates
- 1/4 cup (80g) pure maple syrup
- 1/4 cup (24g) Dutch process cocoa powder***
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 to 3/4 teaspoon fine sea salt
Raspberry Compote (optional but recommended)
- 2 cups raspberries, fresh (248g) or frozen (210g)
- 2 tablespoons maple syrup
- 1/2 tablespoon orange zest
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon vanilla extract
- Fine sea salt
Instructions
- Melt the chocolate: Use a double boiler or microwave to melt the chocolate. If using a double boiler, whisk in espresso powder once melted. Set aside to cool.
- Prepare the dates: Soak dates in hot water for 15 minutes, then drain and pit them.
- Blend the mousse: Combine tofu, dates, maple syrup, cocoa, vanilla, cinnamon, and salt in a blender until smooth. Add melted chocolate and blend until creamy.
- Chill: Divide mousse into ramekins or glasses, chill for at least 1 hour.
- Make the compote: Simmer raspberries, maple syrup, orange zest, juice, vanilla, and salt until thickened.
- Serve: Top mousse with compote before serving.
Notes
- The mousse is rich, so small portions are recommended.
- Use at least 70% cacao dark chocolate for best results.
- Choose silken soft tofu for a creamy consistency.
- Natural or raw cacao powder can be used for a slightly different flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
