Vegan Mocha Chocolate Mousse

This super-rich vegan mocha chocolate mousse is extremely simple to put together and a truly decadent treat. It's so rich and chocolatey that it's the perfect dessert to serve to vegans and non-vegans alike. I like to offer the option of a dollop tart creme fraiche to balance out the sweetness - not very vegan I know, but very French and very delicious. Since this recipe is all about chocolate, buy the very best dark, bittersweet, or semisweet chocolate available — it’s well worth it. The medium-firm tofu gives the pudding an appealing mousse-like texture. Try this real crowd-pleaser. You won't be disappointed

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While the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.

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Vegan Mocha Chocolate Mousse
Yields8 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 8 oz Baker's chocolate (bittersweet or semisweet)
 1 cup strong espresso (decaf if preferred, see Ann’sTips)
 ½ cup sugar
 12 oz medium-firm tofu(see Ann's Tips)
1

Break the chocolate into pieces. Place in the upper pan of a double saucepan or in a heatproof bowl set over a pot of barely simmering water. If you use a bowl, make sure the bottom does not touch the surface of the water below. Cover. Stir the chocolate often as it melts. This will take about 10-15 minutes depending on the thickness of the chocolate block.

2

While the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.

3

Once the chocolate has melted, add it to the coffee mixture in the blender vase. Use a spatula to get it all out. Add the tofu. Puree until completely smooth, stopping the machine to scrape down the sides as needed. Divide the pudding among 8 x 3oz ramekins. Chill for at least 30 minutes before serving. Garnish with creme fraiche.

Ann's tips
4

If espresso is not available at home, dissolve 2 teaspoons of instant coffee in 1 cup of hot water, or brew an extra strong cup of coffee using your preferred method.
If you can’t find medium-firm tofu, use 4 ounces silken tofu and 8 ounces firm tofu. (use all sliken tofu, and the texture will be soft like pudding, use extra firm and it will set too hard)
This dessert is very rich. If feeding a crowd, use 2-ounce ramekins for 12-16 servings.

Ingredients

 8 oz Baker's chocolate (bittersweet or semisweet)
 1 cup strong espresso (decaf if preferred, see Ann’sTips)
 ½ cup sugar
 12 oz medium-firm tofu(see Ann's Tips)

Directions

1

Break the chocolate into pieces. Place in the upper pan of a double saucepan or in a heatproof bowl set over a pot of barely simmering water. If you use a bowl, make sure the bottom does not touch the surface of the water below. Cover. Stir the chocolate often as it melts. This will take about 10-15 minutes depending on the thickness of the chocolate block.

2

While the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.

3

Once the chocolate has melted, add it to the coffee mixture in the blender vase. Use a spatula to get it all out. Add the tofu. Puree until completely smooth, stopping the machine to scrape down the sides as needed. Divide the pudding among 8 x 3oz ramekins. Chill for at least 30 minutes before serving. Garnish with creme fraiche.

Ann's tips
4

If espresso is not available at home, dissolve 2 teaspoons of instant coffee in 1 cup of hot water, or brew an extra strong cup of coffee using your preferred method.
If you can’t find medium-firm tofu, use 4 ounces silken tofu and 8 ounces firm tofu. (use all sliken tofu, and the texture will be soft like pudding, use extra firm and it will set too hard)
This dessert is very rich. If feeding a crowd, use 2-ounce ramekins for 12-16 servings.

Vegan Mocha Chocolate Mousse

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