DECADENT CHOCOLATE MOUSSE
SERVES 8 SMALL CUPS
2 cups (340 g/12 oz) vegan semisweet chocolate morsels
2 tbsp (20 g/0.7 oz) liquid coconut oil
Two and a half 12.3-ounce (871- g/30.75-oz) packages extra-firm silken tofu
1 cup (154 g/5.4 oz) Sucanat
1 1⁄2 tbsp (18 g/0.63 oz) vanilla extract
1⁄4 tsp plus 1⁄8 tsp (1.125 g/0.04 oz) kosher salt
Fresh raspberries or cacao nibs for garnish
NUTRITIONAL VALUES
Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg
METHOD
Set the chocolate morsels and coconut oil in a heatproof bowl over a saucepan half-full of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth. Allow to cool slightly.
In a food processor, combine the tofu, Sucanat, vanilla, and salt and process for 1 minute, or until very smooth. While the processor is running, add the melted chocolate through the feed tube to the tofu mixture. Continue to process for 1 minute, scraping down the sides of the work bowl as needed. Scrape the mousse into a medium bowl, cover with plastic wrap, and chill for at least 5 hours or overnight before serving.
Spoon or pipe the mousse into elegant serving glasses and top with fresh raspberries or cacao nibs to serve.
In a food processor, combine the tofu, Sucanat, vanilla, and salt and process for 1 minute, or until very smooth. While the processor is running, add the melted chocolate through the feed tube to the tofu mixture. Continue to process for 1 minute, scraping down the sides of the work bowl as needed. Scrape the mousse into a medium bowl, cover with plastic wrap, and chill for at least 5 hours or overnight before serving.
Spoon or pipe the mousse into elegant serving glasses and top with fresh raspberries or cacao nibs to serve.
RECIPE NOTES
Because this mousse is so decadent and creamy, I like to serve it with some fresh fruit on top to add tartness and acidity. Blueberries, raspberries, and strawberries combine to form an elegant crown for this mousse, adding a bright pop of colour.
