🥘 Ingredients
- good-quality dairy-free dark chocolate 70 to 80% 5 oz
- espresso powder 1 tsp
- silken tofu 1
- soft Medjool dates 2
- pure maple syrup ¼ cup
- Dutch-process cocoa powder 4 tbsp
- pure vanilla extract 1 tsp
- ground cinnamon ¼ tsp
- fine sea salt 0.5-0.75 tsp
- fresh raspberries or frozen raspberries 2 cup
- pure maple syrup 2 tbsp
- freshly squeezed orange juice 1 tbsp
- pure vanilla extract 1 tsp
- Fine
📝
Don't use lower than 70% cacao dark chocolate; otherwise, the mousse can be too sweet. If all you have is <70% chocolate, start with less maple syrup. If you prefer less sweet desserts, use chocolate in the 80% to 85% range. You can skip the espresso powder if you don’t have any, or use instant coffee powder instead. Feel free to use decaf if you aren’t into caffeine, or skip entirely. The portions may seem small, but this mousse is very rich. The nutrition facts include the raspberry compote. Storage: It stays good for 5 to 6 days, so feel free to store it covered in the fridge until you’re ready to serve.
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1For the chocolate mousse: good-quality dairy-free dark chocolate 70 to 80% , espresso powder , silken tofu , soft Medjool dates , pure maple syrup , Dutch-process cocoa powder , pure vanilla extract , ground cinnamon , fine sea salt . For the raspberry compote (optional but recommended): fresh raspberries or frozen raspberries , pure maple syrup , freshly squeezed orange juice , pure vanilla extract , Fine sea salt.
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2Melt the chocolate in a double boiler or in the microwave. To assemble a double boiler, grab a heatproof bowl that can be nestled into a saucepan—it should hover above the bottom of the pan. Fill the pan up with a few inches of water. Keep the water at a rapid simmer. Place the chocolate in the bowl and whisk frequently until melted, making sure no water comes near the chocolate. Whisk in the espresso powder once smooth, then set it aside to cool. To melt in the microwave: Chop chocolate into small pieces and heat in the microwave on high power in 30-second intervals, stirring after each round.
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3Meanwhile, cover the dates with freshly boiled water. Soak for 15 minutes , then drain and remove the pits.
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4If using refrigerated tofu, scoop it out of its package. Do not pat dry or try to remove excess water.
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5In a blender or food processor, add the tofu with about 3 tbsp of water that has accumulated; if not enough water has accumulated, add 3 tbsp of filtered water. Add the dates, maple syrup, cocoa, vanilla, cinnamon (if using), and 1/2 tsp sea salt. Blend really well until the dates are fully pulverized and the cocoa has been mixed in, scraping down the sides as you go.
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6Now add the melted, cooled chocolate and blend until completely smooth and creamy, scraping down the sides as you go. Taste, adding more salt to taste (I like adding an extra 1/4 tsp salt for that sweet-and-salty flavor). Divide amongst 6-8 ramekins or small dessert glasses and chill for at least 1 hour to thicken (don’t store all of it in one big container, as it seems to thicken it more).
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7Meanwhile, make the raspberry compote: In a saucepan over medium heat, combine the raspberries, maple syrup, orange zest and juice, vanilla, and a pinch of salt. When the mixture starts to bubble quickly, stir almost continuously for 2-3 minutes until the berries break down and start to thicken. Simmer for 10 minutes, until thickened and jammy. Let come to room temp or chill in the fridge.
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8To serve, rest the mousse at room temp for a few minutes. To serve, add a few spoons of compote on top of each mousse.