This rich and creamy plant-based chocolate mousse is a serious crowd pleaser. Serve it in some pretty glass bowls, garnish with fresh raspberries, and you’ve got an elegant dessert worthy
of a dinner party.
Version 1: Ingredients for 12 ounces of silken tofu
12ouncessilken tofu
½cupunsweetened plant-based milk of your choice
1¼cupsdairy-free semi-sweet or dark chocolate chipsI find the Guittard brand of chocolate melts particularly well
1tablespoonmaple syrup
2teaspoonsvanilla extract
Pinchof sea salt
1pintraspberries
Version 2: Ingredients for 16 ounces of silken tofu
16 ouncessilken tofu
⅔cupunsweetened plant-based milk of your choice
1⅔cupsdairy-free semi-sweet or dark chocolate chipsI find the Guittard brand of chocolate melts particularly well
4teaspoonsmaple syrup
2½teaspoonsvanilla extract
1Pinchof sea salt
1pintraspberries
Instructions
Remove the tofu from the package, drain excess water, and process in a food processor until smooth.
In a small saucepan, heat the milk over high heat until just boiling. Turn the heat down to low and add the chocolate chips. Stir until the chips are fully melted. Add the maple syrup and stir to combine. Remove the saucepan from the heat and stir in the vanilla.
Add the chocolate mixture and pinch of salt to the tofu in the food processor. Process until smooth, stopping to scrape down the sides with a rubber spatula if necessary.
Divide the mousse into four serving bowls. Garnish with raspberries.
Notes
*Either the refrigerated or aseptically packaged version is fine. Mori-Nu brand makes a type that is not in the refrigerator section with other tofu products, but in the Asian section with soy sauces and curries. ** For a more intense dark chocolaty flavor, replace 1/4 cup of the semi-sweet chocolate chips with a 80-90% cocoa dark chocolate broken into bits.