Description
This Vegan Chocolate Mousse is a rich, creamy, and indulgent dairy-free dessert made with silken tofu and high-quality dark chocolate. It’s naturally sweetened with Medjool dates and pure maple syrup, creating a velvety smooth texture without any refined sugars or dairy. Served with a vibrant homemade raspberry compote, this mousse is a perfect guilt-free treat that comes together in under 30 minutes, making it both luxurious and easy to prepare.
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 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
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
- Pinch of fine sea salt
Instructions
- Melt the Chocolate: Melt the dark chocolate using a double boiler by placing a heatproof bowl over a simmering saucepan of water (make sure the bowl doesn’t touch the water). Whisk frequently until smooth, ensuring no water contacts the chocolate. Stir in the espresso powder after melting, then set aside to cool. Alternatively, melt chocolate in the microwave in 30-second bursts, stirring after each interval.
- Prepare Dates: Cover the Medjool dates with freshly boiled water and let soak for 15 minutes to soften. Drain the water and remove the pits from the dates.
- Blend Mousse Base: In a food processor or high-powered blender, add the silken tofu along with about 3 tablespoons of water from the date soak or filtered water if needed. Add the soaked dates, maple syrup, Dutch process cocoa powder, vanilla extract, ground cinnamon if using, and ½ teaspoon sea salt. Blend thoroughly until the dates are fully pulverized and the mixture is smooth, scraping the sides as necessary.
- Add Melted Chocolate: Pour in the cooled melted chocolate and blend again until the mousse is completely smooth and creamy. Taste and adjust salt by adding up to an additional 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. Chill in the refrigerator for at least 1 hour to thicken. Avoid storing it all in one large container to maintain optimal texture.
- Make Raspberry Compote: While the mousse chills, combine raspberries, maple syrup, orange zest, orange juice, vanilla extract, and a pinch of salt in a saucepan over medium heat. Stir gently and when the mixture reaches a rapid bubble, continue stirring almost constantly for 2 to 3 minutes as berries break down and thicken. Simmer for an additional 10 minutes until the compote is thick and jammy. Allow to cool to room temperature or chill in the fridge.
- Serve: Let mousse rest at room temperature for a few minutes before serving. Top each serving with a spoonful of raspberry compote for a fresh, tangy contrast to the rich chocolate.
Notes
- This mousse is luxuriously smooth and easy to make with just a few whole-food ingredients.
- Using good-quality dark chocolate (70-80% cacao) ensures deep, rich flavor.
- Espresso powder enhances the chocolate flavor but can be omitted for caffeine-free versions.
- Silken tofu provides the creamy base without dairy, making it vegan and dairy-free.
- The raspberry compote adds a bright, fresh contrast to the chocolate mousse.
- Chilling the mousse in individual servings helps it set better than storing it in one large container.
Nutrition
- Serving Size: 1 serving (approximate for 8 servings)
- 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
