Description
This Vegan Chocolate Mousse is a rich, creamy, and decadent dessert made with silken tofu and high-quality dairy-free dark chocolate. Naturally sweetened with medjool dates and pure maple syrup, and enhanced with espresso powder and vanilla, it offers a luscious chocolate experience while remaining completely plant-based. Served with a fresh and tangy homemade raspberry-orange compote, this mousse balances indulgence with freshness, making it a perfect vegan dessert for any occasion.
Ingredients
Scale
Chocolate Mousse
- 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
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
- Fine sea salt, a pinch
Instructions
- Melt the Chocolate: Melt the chopped dairy-free dark chocolate using a double boiler or microwave. For the double boiler, place a heatproof bowl above simmering water without the water touching the bowl, whisk frequently until smooth, then stir in espresso powder and set aside to cool. For microwave, heat in 30-second intervals stirring in between until melted.
- Prepare Dates: Soak the medjool dates in freshly boiled water for 15 minutes to soften, then drain and pit them.
- Measure Tofu: Scoop out 12 ounces of silken tofu directly from the package without removing excess water.
- Blend Mousse Base: In a food processor or high-powered blender, combine tofu with about 3 tablespoons of water from soaking dates (or filtered water if insufficient), softened dates, maple syrup, Dutch cocoa powder, vanilla extract, optional cinnamon, and ½ teaspoon sea salt. Blend until smooth and the dates are pulverized, scraping down sides as needed.
- Add Melted Chocolate: Pour in the cooled melted chocolate and blend again until completely smooth and creamy. Adjust salt to taste, optionally adding up to an additional ¼ teaspoon for balanced sweetness and saltiness. Divide mousse into 6 to 8 ramekins or small dessert glasses, and chill in the refrigerator for at least 1 hour to thicken.
- Make Raspberry Compote: In a saucepan over medium heat, combine raspberries, maple syrup, orange zest, orange juice, vanilla extract, and a pinch of sea salt. Stir almost continuously once it starts bubbling and cook for 2-3 minutes until berries break down. Simmer for 10 minutes until thickened to a jam-like consistency. Let cool to room temperature or chill.
- Serve: Allow mousse to rest at room temperature for a few minutes before serving. Spoon raspberry compote atop each mousse serving and enjoy.
Notes
- Omitting espresso powder makes it caffeine-free but reduces depth of chocolate flavor.
- Use high-quality dairy-free dark chocolate (70-80%) for best taste.
- Silken tofu should not be drained for optimal texture and creaminess.
- The mousse thickens better when divided into individual servings rather than one large container.
- Raspberry compote can be made ahead and refrigerated for convenience.
- Optional cinnamon adds a warm spice note but can be skipped.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
Keywords: vegan chocolate mousse, dairy-free dessert, tofu chocolate mousse, raspberry compote, plant-based dessert, healthy chocolate mousse
