Vegan Chocolate Mousse
A healthier, egg-free version of chocolate mousse made in 5 minutes.
Ingredients
- 340 g (12oz) silken tofu* at room temperature
- 170 g (6oz) chocolate of your choice I like dark, but milk, or both is fine too!
- ¼ cup (60ml) milk, warmed (any milk will do, dairy or non-dairy: such as soy milk, almond milk coconut milk, rice milk)
- 2 tbsp maple syrup or any sweetener you like**
- ¼ tsp instant espresso powder optional
- handful of raspberries optional
- To garnish: raspberries pistachios, chocolate curls (optional)
Instructions
- Melt the chocolate in a microwave stirring after every 30 seconds or until smooth/over a double boiler.
- Add all of the ingredients (except the garnish) into a blender and blitz until the mixture is velvety and resembles the likes of a chocolate milkshake.
- Pour the mixture into a bowl or into small cups/jars.
- Chill for 30 minutes to an hour or until it has set; the longer you chill it, the firmer it will get.
- Enjoy cold, plain or with some fresh fruit.
Notes
*Silken tofu is necessary for this recipe. You need it to attain that creamy texture.
**You can omit the maple syrup/sweetener and replace it with milk if you're using a sweeter chocolate.
Adapted from Martha Stewart