Searching for a last minute Valentine’s Day dessert? This vegan dark chocolate mousse comes together with little effort.
And I bet you’ll be surprised by the secret to its rich, super creamy texture — hello, silken tofu.
No, you’d never guess there’s soy in there. Nor would you really guess this dessert is vegan. It’s incredibly rich and satisfying, and the perfect pairing to fresh berries.
Note: The mousse does need at least two hours to chill in the fridge before serving. Sometimes we’ll also throw a portion in the freezer for about an hour to make it extra fudgy. Fruit is a must for finishing it off. But really, this is as simple as pulling out your food processor and whizzing a handful of quality ingredients together. Top with whipped cream, if you please. Enjoy.
Vegan Dark Chocolate Mousse
- February 12, 2022
- Serves 5-6
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Ingredients
- 1 (1-lb.) package silken tofu
- 2 cups bittersweet chocolate chips
- 1 tsp. vanilla extract
- 1/3 cup espresso
- 1 slightly overflowing Tbsp. maple syrup
- 2 Tbsp. unsweetened cocoa powder
- Salt, dash
- Sliced fruit, handful of your choice (blueberries, raspberries, strawberries, etc.)
Directions
- Step 1
- Melt the chocolate in a double boiler, or create your own double boiler by placing a small metal bowl atop a pan of simmering water
- Step 2
- add chocolate to the bowl, and stir frequently. Remove from heat and stir in vanilla and coffee.
- Step 3
- Immediately place in food processor along with tofu, maple syrup, cocoa powder and a dash of salt. Process until smooth. Use a spatula to transfer to a bowl.
- Step 4
- Place in refrigerator for at least two hours. Flavor improves upon refrigeration and consistency becomes denser. I like to even place it in the freezer 20-30 minutes before serving.
- Step 5
- Top with sliced fruit and serve.
