This is a scrumptious recipe for vegan Chocolate Mousse from our friend, Diana Goldman at Beantown Kitchen. Here she uses maple syrup as an extra sweetener to enrich the flavors of chocolate and vanilla. Diana has a cookbook for plant-based cuisine coming out very soon and we can’t wait to check it out.
Vegan Chocolate Mousse
Prep Time: 10 Minutes
Cook Time: 5 minutes
Servings: Serves 4 people
1 12 oz quantity of firm or extra firm Silken tofu*
½ cup unsweetened almond milk or your favorite non-dairy milk
1¼ cup non-dairy semi-sweet chocolate chips** my favorite is Guittard
2 tsp vanilla extract
pinch of salt
raspberries and cacao nibs optional garnish
- 1 Remove the tofu from the package, drain excess water and then process it in a food processor until smooth.
- 2 In a small saucepan, heat the almond milk over high heat until just boiling. Turn heat to low and add the chocolate chips. Stir until chips are fully melted. Add maple syrup and stir to combine. Turn off heat and add the vanilla.
- 3 Add the chocolate mixture to the tofu. Process until smooth. Use a rubber spatula to scrape down the sides if necessary.
- 4 Divide the mousse into four serving bowls. Garnish with raspberries and or chocolate nibs if desired.