Name: Vegan Chocolate Mousse
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 8 servings
Ingredients: 5 ounces dark chocolate ((140g) (70 to 80%), chopped*); 1 teaspoon espresso powder ((omit if caffeine-free)); 12 ounces silken tofu ((340g, about 1 ½ cups)**); 2 null medjool dates; 0.25 cup maple syrup ((80g)); 0.25 cup pure cocoa powder ((24g)***); 1 teaspoon vanilla extract; 0.25 teaspoon ground cinnamon ((optional)); 0.5 teaspoon fine sea salt (to 0.75 teaspoon); 2 cups raspberries (fresh (248g) or frozen (210g)); 2 tablespoons maple syrup; 0.5 tablespoon orange zest; 1 tablespoon orange juice; 1 teaspoon vanilla extract; null null fine sea salt

Instructions

Show units in method

1

Melt the dark chocolate (5 ounces) in a double boiler or microwave. Whisk in the espresso powder (1 teaspoon) once smooth, then set aside to cool.
2

Meanwhile, cover the dates (2 medjool) with freshly boiled water. Soak for mins (15), then drain and remove pits.
3

In a food processor or high-powered blender, add the silken tofu (12 ounces) with 3 tbsp of accumulated water (or filtered water if not enough). Add the soaked dates (2 medjool), maple syrup (0.25 cup), pure cocoa powder (0.25 cup), vanilla extract (1 teaspoon), ground cinnamon (0.25 teaspoon) (if using), and fine sea salt (0.5 teaspoon). Blend very well until dates are pulverized and cocoa is mixed in, scraping sides.
4

Now, add the melted, cooled dark chocolate (5 ounces) and blend until completely smooth and creamy, scraping sides. Taste and add more [fine sea salt] as desired. Divide among 6 to 8 ramekins or small dessert glasses.
5

Chill for at least hour (1) to thicken. (Do not store all in one large container, as it thickens more.)
6

Meanwhile, make the raspberry compote: In a saucepan over medium heat, combine the raspberries (2 cups), maple syrup (2 tablespoons), orange zest (0.5 tablespoon), orange juice (1 tablespoon), vanilla extract (1 teaspoon), and a pinch of [fine sea salt]. When mixture bubbles quickly, stir continuously for 3 mins (2 to) until berries break down and thicken. Simmer for mins (10) until jammy. Let cool to room temperature or chill.
7

To serve, rest mousse at room temperature for a few minutes. Add a few spoonfuls of raspberry compote on top of each mousse.