Vegan Chocolate Mousse

• porții: 8
• timp activ: 15 mins
• timp total: 25 minutes

Ingrediente

Chocolate Mousse - 8 servings

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 [use 3 Tbs]

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 (optional but recommended)

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

Instrucțiuni

Melt the dark chocolate using a double boiler on the stove or in the microwave. Whisk in the espresso powder once smooth, then set it aside to cool.

Meanwhile, soak the dates in boiling water to help them soften.

Add the rest of the mousse ingredients to a blender or food processor. Blend until the dates are pulverized and the cocoa is incorporated.

Next, pour in the melted, cooled chocolate. Blend again until smooth and creamy, scraping down the sides as you go.

Once the mousse is creamy and totally smooth, divide itbetween your small ramekins. Chill in the fridge for at least 1 hour.

Work on the raspberry compote while you wait or make ahead of time. Combine the raspberries and the rest of the ingredients in a saucepan over medium heat. Keep stirring while it bubbles.

Reduce to a simmer and cook until the consistency is thick and jammy.

Set the compote aside to cool at room temp or in the fridge. Top chilled mousse with raspberry compote and enjoy.

Tips for making this recipe

The right chocolate makes all the difference. I recommend using a dark chocolate bar that’s 70% or higher in cacao content. Any lower and the mousse may taste too sweet.

Use silken tofu. You can buy silken tofu in a package in the refrigerated tofu section or in shelf-stable boxes (the most common brand is Mori-Nu).

Blend, blend, blend! Blend the mousse mixture really well, especially if using a food processor instead of a high-powered blender. And scrape down the sides as you go.

Sifting the cocoa powder into the food processor will help you avoid lumps if using a food processor.

The raspberry compote takes this over the top. It’s optional, but I highly recommend serving the mousse with it. A dollop on top really takes this mousse to the next level, adding a complex acidic and tart flavor profile that so beautifully accents the rich chocolate mousse. Guaranteed it will make your taste buds sing.

Plus, the compote requires just 4 ingredients, is easy to make, and stays fresh in the fridge for 2 weeks. Try the leftovers on waffles, pancakes, oatmeal, yogurt, ice cream, and more!

Melt the chocolate in a double boiler or in the microwave. To assemble a double boiler, grab a heatproof bowl that can be nestled into a saucepan—it should hover above the bottom of the pan. Fill the pan up with a few inches of water. Keep the water at a rapid simmer. Place the chocolate in the bowl and whisk frequently until melted, making sure no water comes near the chocolate. Whisk in the espresso powder once smooth, then set it aside to cool.

To melt in the microwave:Chop chocolate into small pieces and heat in the microwave on high power in 30-second intervals, stirring after each round.

Meanwhile, cover the dates with freshly boiled water. Soak for 15 minutes, then drain and remove the pits.

If using refrigerated tofu, scoop it out of its package and measure out 12 ounces. Do not pat dry or try to remove excess water.

In a food processor or high-powered blender, add the tofu with about 3 tablespoons of water that has accumulated; if not enough water has accumulated, add 3 tablespoons of filtered water.

Add the dates, maple syrup, cocoa, vanilla, cinnamon (if using), and ½ teaspoon sea salt. Blend really well until the dates are fully pulverized and the cocoa has been mixed in, scraping down the sides as you go.

Now add the melted, cooled chocolate and blend until completely smooth and creamy, scraping down the sides as you go. Taste, adding more salt to taste (I like adding an extra ¼ tsp salt for that sweet-and-salty flavor). Divide amongst 6 to 8 ramekins or small dessert glasses and chill for at least 1 hour to thicken (don’t store all of it in one big container, as it seems to thicken it more).

Meanwhile, make the raspberry compote: In a saucepan over medium heat, combine the raspberries, maple syrup, orange zest and juice, vanilla, and a pinch of salt. When the mixture starts to bubble quickly, stir almost continuously for 2 to 3 minutes until the berries break down and start to thicken. Simmer for 10 minutes, until thickened and jammy. Let come to room temp or chill in the fridge.

To serve, rest the mousse at room temp for a few minutes. To serve, add a few spoons of compote on top of each mousse.