Description
This Vegan Chocolate Mousse is a rich, velvety smooth dessert made with dairy-free dark chocolate and silken tofu. Sweetened naturally with Medjool dates and maple syrup, it is luxuriously chocolatey and served with a homemade raspberry compote for a fresh, fruity contrast. Perfect for a quick, indulgent vegan treat that’s both simple to make and elegant to serve.
Ingredients
Scale
Chocolate Mousse
- 5 ounces (140g) good-quality dairy-free dark chocolate (70 to 80%), chopped
- 1 teaspoon espresso powder (optional, 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 chopped chocolate using a double boiler or microwave. For the double boiler, place a heatproof bowl over a saucepan with simmering water, whisk frequently until smooth, then whisk in espresso powder if using. For the microwave, heat chocolate in 30-second bursts, stirring between intervals until fully melted. Set aside to cool.
- Soak the Dates: Cover the dates with freshly boiled water and soak for 15 minutes to soften, then drain and remove pits.
- Prepare the Tofu Mixture: Without drying, measure 12 ounces of silken tofu. In a food processor or high-powered blender, combine tofu with about 3 tablespoons of reserved water or filtered water if needed. Add soaked dates, maple syrup, cocoa powder, vanilla extract, optional cinnamon, and ½ teaspoon sea salt. Blend thoroughly until dates are fully pulverized and mixture is smooth, scraping down the sides as needed.
- Add Melted Chocolate: Pour in the cooled melted chocolate and blend again until the mousse is completely smooth and creamy, scraping down sides as necessary. Taste and add extra salt if desired for a sweet-and-salty balance.
- Chill the Mousse: Divide the mousse evenly among 6 to 8 ramekins or small dessert glasses. Chill for at least 1 hour to allow it to thicken. Avoid storing in one large container for best texture.
- Make the Raspberry Compote: In a saucepan over medium heat, combine the raspberries, maple syrup, orange zest, orange juice, vanilla extract, and a pinch of salt. Once bubbling rapidly, stir almost continuously for 2 to 3 minutes until berries break down and mixture thickens. Simmer an additional 10 minutes until jammy. Cool to room temperature or refrigerate.
- Serve: Let the mousse sit at room temperature for a few minutes before serving. Spoon the raspberry compote over each portion for a fresh and tangy topping.
Notes
- This vegan mousse is luxuriously rich yet simple to prepare, requiring only a few wholesome ingredients.
- Use high-quality dark chocolate for the best flavor and texture.
- Silken tofu adds creaminess without dairy, making this dessert vegan-friendly.
- The espresso powder enhances the chocolate depth but can be omitted for a caffeine-free version.
- Raspberry compote provides a fresh, tangy contrast to the rich mousse and can be made ahead.
- Chill individual servings rather than a large container to ensure perfect mousse consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 212 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
