Whether you choose chocolate orange, chocolate mint or chocolate raspberry, they are all decadent, rich and creamy! This easy to prepare dessert will impress whoever you make it for! Let me know if you make this recipe as a chocolatey indulgent dessert for yourself or for a special celebration.


Mousse ingredients:

Chocolate Orange:
2 cups vegan semi sweet chocolate chips (Camino or Enjoy Life)
1/3 cup water
1 pound silken tofu, drained (1 ½ pkg of mori nu soft tofu)
1 tablespoon maple syrup
3 teaspoons orange extract

Chocolate Mint:
2 1/4 cups vegan semi sweet chocolate chips (Camino or Enjoy Life)
1/3 cup water
1 pound silken tofu, drained (1 ½ pkg of mori nu soft tofu)
1 tablespoon maple syrup
1 teaspoon peppermint

Chocolate Raspberry:
2 cups vegan semi sweet chocolate chips (Camino or Enjoy Life)
1/3 cup water
1 pound silken tofu, drained (1 ½ pkg of mori nu soft tofu)
1 tablespoon maple syrup
1 1/2 teaspoon vanilla extract
Raspberry coulis (make in advance - recipe below)

Note: 1 pkg mori nu soft tofu is approximately 349 g

Instructions:

Place enough water in the bottom of a 4-quart saucepan to come 1-2 inches up the sides. Bring to a simmer over medium heat. Melt the chocolate chips in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula until smooth and fully melted.

Drain tofu. In a blender or food processor, combine the tofu, water, chocolate mixture, maple syrup and flavour extract and blend ingredients well. You may have to scrape sides down and blend again.

This recipe makes approximately 8 individual servings if using ramekins.

For Chocolate Orange or Chocolate Mint:
Pour the filling into each ramekin and refrigerate to set. Allow to set for a minimum of 2 hours.

For Chocolate Raspberry:
Option 1: Fill each ramekin ½ full and add a thin layer of the raspberry coulis and refrigerate for 10-15 minutes. Then take out of the fridge and top with more chocolate mousse on top of the coulis layer. Return the ramekin to the fridge. Allow the ramekins to sit in the fridge for a minimum of 2 hours.
Option 2: After allowing the mousse to set, top with raspberry coulis and serve.

Suggestion: If you don’t want to use individual ramekins, you can also leave the mousse to set in a serving bowl.

Enjoy!

Raspberry Coulis

2 cups (2 - 6 oz/170g packages) fresh raspberries, rinsed
6 Tbsp sugar
1 tsp lemon juice

In a pan, add together the raspberries, sugar and lemon juice.

Heat and cook on medium heat. Mash and stir the raspberries until it makes a sauce.

Strain raspberries through a fine sieve, pressing down firmly to remove seeds while allowing the pulp to drip into a bowl.

Return the raspberry sauce to the pan and cook a little bit more by evaporating the water to thicken the sauce.

Set aside and cool.

0:00 Intro
0:15 Vegan Chocolate Mousse Recipe
1:01 Making 3 different types
1:24 Making the Raspberry Coulis