Name: Vegan Chocolate Mousse with Raspberry Compote Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 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; ¼ cup (24g) Dutch process cocoa powder; 1 teaspoon vanilla extract; ¼ teaspoon ground cinnamon (optional); ½ to ¾ teaspoon fine sea salt; 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, a pinch

Ingredients

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

¼ cup (24g) Dutch process cocoa powder***

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon (optional)

½ to ¾ teaspoon fine sea salt

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

Instructions

Step 1: Melt the chocolate in a double boiler or microwave. For a double boiler, place a heatproof bowl over a saucepan with simmering water, whisking the chocolate frequently until melted. Add espresso powder once smooth, then set aside to cool. To melt in the microwave, heat chopped chocolate in 30-second intervals, stirring each time.

Step 2: Cover the dates with freshly boiled water and soak for 15 minutes. Drain and remove the pits.

Step 3: Scoop out 12 ounces of silken tofu from its package without drying it.

Step 4: In a food processor or blender, combine the tofu with about 3 tablespoons of its accumulated water (or filtered water if needed), dates, maple syrup, cocoa powder, vanilla extract, cinnamon if using, and ½ teaspoon sea salt. Blend thoroughly until dates are pulverized and mixture is smooth, scraping down the sides as needed.

Step 5: Add the cooled melted chocolate and blend until completely smooth and creamy. Taste and add more salt if desired. Divide into 6 to 8 small dessert glasses or ramekins. Chill for at least 1 hour to thicken.

Step 6: To make the raspberry compote, combine raspberries, maple syrup, orange zest and juice, vanilla extract, and a pinch of salt in a saucepan over medium heat. Stir almost continuously for 2 to 3 minutes once the mixture bubbles, then simmer for 10 minutes until thick and jammy. Let cool to room temperature or chill.

Step 7: Before serving, let the mousse sit at room temperature for a few minutes. Spoon raspberry compote over each mousse serving.

Tips & Variations

Use good-quality dark chocolate for the best deep flavor and creaminess.

Soaking dates softens them, making them blend smoothly and add natural sweetness.

For a caffeine-free version, simply omit the espresso powder; it enhances chocolate depth but isn’t essential.

Try swapping raspberries for strawberries or blueberries in the compote for a different fruity twist.

FAQs

Can I make this mousse ahead of time?

Yes, you can prepare the mousse and raspberry compote a day in advance. Keep both refrigerated and assemble just before serving for best texture and flavor.

Is silken tofu a good substitute for dairy in desserts?

Absolutely. Silken tofu provides a creamy, neutral base that blends well with chocolate, making it an excellent plant-based substitute in mousse and other creamy desserts.