Vegan Chocolate Mousse
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
8
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Calories
212 kcal
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Course
Dessert
Vegan Chocolate Mousse
Description
The mousse preparation involves melting high-percentage dairy-free dark chocolate and combining it with soaked Medjool dates, silken soft tofu, maple syrup, cocoa powder, vanilla extract, cinnamon, and salt in a food processor. This mixture is blended until smooth and creamy, delivering a dairy-free yet rich chocolate dessert. The pudding-like texture is achieved by using silken tofu, which provides body without affecting flavor. Optional espresso powder can be added to enhance chocolate notes. The raspberry compote brings freshness and acidity, made by gently simmering raspberries with maple syrup, orange zest, orange juice, vanilla, and a pinch of salt to complement the mousse perfectly.
This mousse serves as an indulgent yet plant-based dessert suitable for those avoiding dairy or eggs, with a richness that belies its simple ingredients. The accompanying raspberry compote balances the dessert's density with a tart sweetness and citrus aroma.
Practical notes advise selecting dark chocolate with at least 70% cacao to prevent excessive sweetness and recommend using shelf-stable silken tofu rather than refrigerated soft tofu blocks. Careful adjustment of maple syrup helps tune the sweetness. The mousse is rich and should be portioned accordingly.
Ingredients
Chocolate Mousse
- 5 ounces dairy-free dark chocolate 70 to 80%, chopped, 140g
- 1 teaspoon espresso powder (omit if caffeine-free)
- 12 ounces tofu silken soft, 340g (about 1½ cups
- 2 Medjool dates soft
- ¼ cup pure maple syrup 80g
- ¼ cup Dutch process cocoa powder 24g
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon (optional)
- ½ to ¾ teaspoon salt fine sea salt
Raspberry Compote (optional but recommended)
- 2 cups raspberry fresh (248g) or frozen (210g
- 2 tablespoons maple syrup
- ½ tablespoon orange zest
- 1 tablespoon orange juice freshly squeezed
- 1 teaspoon vanilla extract
- salt fine sea salt
Instructions
- Melt the chocolate in a double boiler or in the microwave. To assemble a double boiler, grab a heatproof bowl that can be nestled into a saucepan—it should hover above the bottom of the pan. Fill the pan up with a few inches of water. Keep the water at a rapid simmer. Place the chocolate in the bowl and whisk frequently until melted, making sure no water comes near the chocolate. Whisk in the espresso powder once smooth, then set it aside to cool.To melt in the microwave: Chop chocolate into small pieces and heat in the microwave on high power in 30-second intervals, stirring after each round.
- Meanwhile, cover the dates with freshly boiled water. Soak for 15 minutes, then drain and remove the pits.
- If using refrigerated tofu, scoop it out of its package and measure out 12 ounces. Do not pat dry or try to remove excess water.
- In a food processor or high-powered blender, add the tofu with about 3 tablespoons of water that has accumulated; if not enough water has accumulated, add 3 tablespoons of filtered water. Add the dates, maple syrup, cocoa, vanilla, cinnamon (if using), and ½ teaspoon sea salt. Blend really well until the dates are fully pulverized and the cocoa has been mixed in, scraping down the sides as you go.
- Now add the melted, cooled chocolate and blend until completely smooth and creamy, scraping down the sides as you go. Taste, adding more salt to taste (I like adding an extra ¼ tsp salt for that sweet-and-salty flavor). Divide amongst 6 to 8 ramekins or small dessert glasses and chill for at least 1 hour to thicken (don’t store all of it in one big container, as it seems to thicken it more).
- Meanwhile, make the raspberry compote: In a saucepan over medium heat, combine the raspberries, maple syrup, orange zest and juice, vanilla, and a pinch of salt. When the mixture starts to bubble quickly, stir almost continuously for 2 to 3 minutes until the berries break down and start to thicken. Simmer for 10 minutes, until thickened and jammy. Let come to room temp or chill in the fridge.
- To serve, rest the mousse at room temp for a few minutes. To serve, add a few spoons of compote on top of each mousse.
Notes
- Select dairy-free dark chocolate with 70% to 80% cacao for balanced bitterness.
- Use silken tofu from aseptic packaging rather than refrigerated soft tofu to ensure proper mousse texture.
- Adjust maple syrup gradually to control sweetness since chocolate and syrup sweetness levels vary.
- The mousse is rich; consider portion size accordingly.
- The optional raspberry compote complements the mousse with bright, fruity acidity and can be served on the side or as a topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 150mg | 6% |
| Potassium | 389mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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