Description
This easy and delicious chocolate mousse is gluten free and vegan with less sugar and some added protein coming from the tofu. It keeps for days and tastes amazing!
Ingredients
Scale
- 1 bar 70% dark chocolate
- 1 bar 70% dark chocolate with sea salt
- 1 tsp. coconut oil
- 14 oz. silken/soft tofu
- 6 Tbsp. maple syrup
- 1 tsp. pure vanilla extract
- 1/4 cup full fat oat milk
- 1/8 tsp. sea salt
- 1 square 70% dark chocolate, shaved
- fresh raspberries, for topping the mousse
- 1/4 cup chopped hazelnuts (optional)
- coconut whipped cream (optional)
Instructions
- Break up the chocolate bars into smaller pieces and place them in a glass bowl. Add the tsp. of coconut oil and microwave in 30 second increments (stirring each time) until the chocolate is melted. Let it cool for 5 minutes or so.
- Meanwhile, press some of the moisture out of the tofu with a paper towel and place it in a high-speed blender. Add the melted chocolate, maple syrup, milk, vanilla and sea salt to the blender.
- Blend until creamy. Taste and adjust the flavor to your liking (e.g. a little more sweet, salt or milk).
- Shave the dark chocolate on a micro plane or the fine grate side of a cheese grater on top of the mousse and top with fresh berries.
Notes
- Substitute mini chocolate chips for shaved chocolate.
- You can use all sea salt dark chocolate or just dark chocolate and adjust the amount of added salt, if you prefer.
- Use dairy free chocolate, if dairy free or vegan.
- Feel free to top the mouse with a little dairy free whipped cream or some chopped hazelnuts.