Ingredients
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 bean paste
- 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 bean paste
- Fine sea salt, a pinch
Instructions
- Melt the chocolate: Melt the chocolate using a double boiler or microwave. For a double boiler, place a heatproof bowl over simmering water ensuring the bowl doesn’t touch the water and whisk frequently until smooth. Stir in espresso powder once melted and set aside to cool. For microwave, chop the chocolate into small pieces and heat on high in 30-second intervals, stirring after each until smooth.
- Prepare the dates: Cover the Medjool dates with freshly boiled water and soak for 15 minutes to soften. Drain the water and remove the pits.
- Prepare tofu: Scoop out 12 ounces of silken tofu from the package. Do not pat dry or remove excess water, as moisture is needed for the mousse’s texture.
- Blend the mousse base: In a food processor or high-powered blender, add the tofu along with about 3 tablespoons of the water from soaked dates or filtered water if not available. Add soaked dates, maple syrup, Dutch cocoa powder, vanilla bean paste, cinnamon (if using), and ½ teaspoon fine sea salt. Blend thoroughly until the mixture is smooth and dates are fully pulverized, scraping down the sides as needed.
- Add melted chocolate: Pour the cooled melted chocolate into the blender and blend again until the mixture is completely smooth and creamy. Taste and add more salt up to an additional ¼ teaspoon if desired to enhance the sweet-and-salty flavor. Divide the mousse into 6 to 8 ramekins or dessert glasses. Chill for at least 1 hour to thicken. Note: portioning into individual containers helps the mousse set better.
- Make the raspberry compote: In a saucepan over medium heat, combine raspberries, maple syrup, orange zest, orange juice, vanilla bean paste, and a pinch of fine sea salt. Bring to a quick bubble and stir almost continuously for 2 to 3 minutes as the berries break down. Simmer for 10 minutes until the compote thickens and becomes jammy. Let it cool to room temperature or chill in the refrigerator.
- Serve: Remove the mousse from the fridge and let it rest at room temperature for a few minutes before serving. Spoon the raspberry compote over each mousse portion and enjoy.
Notes
- For caffeine-free option, omit espresso powder without compromising flavor.
- Use silken tofu straight from the package with its liquid for perfect mousse texture—do not drain.
- Portioning into small ramekins or glasses aids in even chilling and thickening.
- The raspberry compote can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust salt levels for a balanced sweet-and-salty flavor, enhancing chocolate depth.
- Use the best quality dark chocolate available for richer, deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
