Chocolate Raspberry Mousse
I love desserts that come together quickly and taste like heaven. This dessert is exactly that! Silken tofu creates the mousse, while chocolate, framboise, and maple syrup create the flavors. It’s a dessert that highlights the versatility of silken tofu while creating a fully vegan dessert that everyone will take delight in.
Tips and Tricks
What kind of chocolate should I use?
To make this fully plant-based and dairy free, you’ll want a high-percentage dark chocolate baking bar. Double check the back to be sure it’s fully dairy-free as some are produced in factories where milk is prevalent.
If you can’t find that, you can also use 1 cup of Guittard’s dairy-free dark chocolate chips or another brand that’s dairy free.
What if I don’t like raspberry?
Absolutely! Go with whatever flavors you find to be the most sumptuous. If you’re a fan of chocolate and orange, you could replace the framboise with triple sec or another orange liqueur.
If you’re struggling to find framboise, you could also puree some raspberries (enough so you have a ¼ cup) and add this instead.
How long do these need to sit?
Ideally, you want to wait at least 4 hours before serving your mousse. Even though we’re using silken tofu and not eggs, the mousse still needs time to set completely.
Ingredients:
(Makes 4 ramekins of mousse)
1 cup (or a 165g chocolate bar) of 60 - 70% dairy-free dark chocolate, chopped
2 tbsp maple or agave syrup (plus more to taste)
2 tbsp nondairy milk
14 oz. silken tofu, drained
1 tbsp framboise, or raspberry liqueur (*see tips and tricks)
pinch of sea salt
fresh raspberries, optional
Directions:
Set up your double broiler. Take a medium sauce pan and add roughly 2 cups of water to it. Take a heatproof glass bowl and set it on top of it before turning the heat on to be sure that the water isn’t touching the bottom of the bowl.
Heat the water until boiling, then reduce the temperature to low so it’s at a low simmer. Place the glass bowl on top gently along with the chocolate, the maple syrup or agave, and the milk. Gently stir the chocolate bits around with a spatula, holding the glass bowl with an oven mitt so you don’t burn yourself. Keep stirring until the chocolate has fully melted. Remove the glass bowl and set aside.
Pour the chocolate mixture, the tofu, framboise, and salt into a blender. Blend until it’s completely smooth. Taste test to be sure everything is to your liking and adjust as necessary.
Divide the mixture into four ramekins or a similar size container (small cups would do just as well). Cover and let sit for at least 4 hours or overnight.
When you’re ready to serve, add some raspberries on top.
