Description
This Vegan Chocolate Mousse is a rich and velvety dessert made from dairy-free dark chocolate, silken tofu, and natural sweeteners. Enhanced with a hint of espresso powder and warm cinnamon, it is served with a homemade raspberry compote that brings a fresh and tangy contrast. Perfect for a decadent yet plant-based treat, this mousse is easy to prepare and naturally gluten-free.
Ingredients
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 1½ 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
Raspberry Compote
- 2 cups raspberries (fresh 248g or frozen 210g)
- 2 tablespoons maple syrup
- ½ tablespoon orange zest
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon vanilla extract
- Fine sea salt (pinch)
Instructions
- Melt the chocolate: Gently melt the chopped dark chocolate in a double boiler over rapidly simmering water, whisking frequently to avoid water contact. Alternatively, melt in the microwave in 30-second intervals, stirring in between. Once melted and smooth, whisk in the espresso powder and set aside to cool.
- Prepare the dates: Soak the pitted Medjool dates in freshly boiled water for 15 minutes to soften, then drain thoroughly.
- Blend the mousse base: In a food processor or high-powered blender, combine the silken tofu (with about 3 tablespoons of its accumulated water or added filtered water), soaked dates, maple syrup, Dutch process cocoa powder, vanilla extract, ground cinnamon (if using), and ½ teaspoon sea salt. Blend until the dates are fully pulverized and the mixture is smooth, scraping down sides as needed.
- Add melted chocolate: Pour in the cooled melted chocolate and blend again until completely smooth and creamy. Taste and adjust salt, adding an extra ¼ teaspoon if desired for a balanced sweet and salty flavor.
- Chill the mousse: Divide the mousse evenly into 6 to 8 ramekins or small dessert glasses. Refrigerate for at least 1 hour to allow it to thicken properly. Avoid storing in one large container for better texture.
- Make the raspberry compote: In a saucepan over medium heat, combine raspberries, maple syrup, orange zest, orange juice, vanilla extract, and a pinch of salt. Stir frequently as the mixture bubbles rapidly for 2 to 3 minutes until berries break down. Simmer gently for 10 minutes until thickened and jammy. Let cool to room temperature or chill in the fridge.
- Serve: Allow the mousse to sit at room temperature for a few minutes before serving. Spoon a few tablespoons of the raspberry compote over each mousse serving and enjoy.
Notes
- This mousse is naturally vegan, gluten-free, and dairy-free, making it suitable for various dietary preferences.
- Using good-quality dark chocolate (70-80%) enhances the richness and depth of flavor.
- The espresso powder is optional but adds a subtle complexity to the chocolate taste.
- Soaking the dates softens them for easier blending and natural sweetness.
- Serving the mousse chilled ensures optimal texture and richness.
- The raspberry compote provides a bright, fresh contrast to the creamy chocolate mousse.
Nutrition
- Serving Size: 1 serving
- Calories: 212
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
