Normally, I am not the biggest fan of chocolate mousse. Made with sugar and cream, it feels extremely heavy and leaves me feeling physically uncomfortable. Especially if it is served as dessert after an already large and indulging meal. Does anyone else feel that way?
HOWEVER, after creating this much lighter, much healthier version of chocolate mousse, I have a newfound love for this decadent dessert. Unlike the traditional version, it actually satisfies that sweet tooth without making your blood sugar levels go on a rollercoaster ride. On top of that, it can be prepared in advance which makes it the perfect dessert if you are having guests over. You can actually spend time with your guests rather than feeling stressed in the kitchen, worrying about the mess you are creating as you try to whip up a Michelin masterpiece last minute. Or am I the only one who does that???
The secret to this mousse being so light and airy is the use of silken tofu instead of cream. This makes the dessert suitable for vegans as well as everyone else! If the thought of baking with tofu is unfamiliar to you, please don´t let this scare you off. I promise you that no one will ever be able to tell what it is made from!
It is light, healthy, decadent and takes less than 10 minutes to prepare. What is not to love?
Vegan Chocolate mousse
- 400g silken tofu
- 80g dark chocolate (I used 92%)
- 2 tablespoons cacao powder
- 2 tablespoons date syrup (or other sweetener of choice)
- 1 teaspoon vanilla extract
- Berries and chocolate shavings for toppings
Melt the dark chocolate in a water bath.
Add the melted chocolate and all other ingredients into a food processor or blender and process until smooth.
Pour into separate ramekins and put in the fridge to firm up for a minimum of 30 minutes.
Serve with your toppings of choice. I found the combination of strawberries, blueberries and chocolate shavings to be very refreshing!
- For an even more refreshing mousse, try adding 1 tablespoon of orange juice and 1 tablespoon of orange zest.
- For a richer mousse, try adding 1 tablespoon of Baileys or 1 tablespoon of coffee.
If you are pressured for time, the mousse can be served immediately after blending the ingredients together. However, it is best if you have time to leave it in the fridge for a minimum of 30 minutes to firm up a bit. You can also leave it in the fridge overnight. A bit of liquid might form on the top of the mousse, but simply stir the ramekins using a teaspoon before serving.
Please let me know if you try this! I am curious to hear if I am the only one who likes this much better than traditional chocolate mousse! I´m also curios to hear which variation you prefer. I couldn’t´t quite decide myself…