Description
Indulge in this luscious Vegan Chocolate Mousse that’s velvety smooth and rich in flavor. Made with silken tofu, dairy-free chocolate, and maple syrup, this decadent dessert is a delightful treat for any occasion.
Ingredients
Scale
Silken Tofu:
- 1 (12.3 oz) package (340 g) silken tofu
Dairy-Free Chocolate:
- 2.8 oz (80 g) dairy-free chocolate
Maple Syrup:
- 2 1/2 tbsp (50 g) maple syrup
Cocoa Powder (optional):
- 1 tsp cocoa powder
Instructions
- Melt the Chocolate: Melt the chocolate in a double boiler on the stove (or in the microwave).
- Blend Ingredients: Blend the drained silken tofu and maple syrup first, then add the melted chocolate and blend again until super creamy. No need to press the tofu.
- Chill and Serve: Pour the chocolate cream into small jars, refrigerate for about 1 hour, and enjoy!
Notes
- Silken tofu: I used firm silken tofu. If you want to make the recipe soy-free, then use 340 grams of avocado.
- Sweetener: Any other liquid sweetener works fine. You can use 8 small dates instead of maple syrup, however, the texture will be rather thick and not fluffy at all. Therefore, I recommend adding a few tablespoons of dairy-free milk, to make the cream thinner.
- For a fluffier mousse, whip up ¼ cup of aquafaba (the liquid from a can of unsalted chickpeas) and then fold it into the chocolate cream – as I did with this peanut butter mousse and strawberry mousse.
- Total time doesn’t include chill time.
Nutrition
- Serving Size: 1 serving
- Calories: 269
- Sugar: 34g
- Sodium: 20mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
