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

AuthorAnn Ogden Gaffney
RatingDifficultyBeginner

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:
- 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:
- 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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