Delicious, velvety smooth vegan chocolate mousse with berries. A dessert that you can fully enjoy without feeling ‘stuffed’. This mousse is so light, that you can eat it anytime you feel like a sweet treat. The base of this chocolate mousse is silken tofu. A great non-dairy substitute to make anything smooth and creamy.
You can change the topping to your liking; fruit, nuts, or more chocolate!
Chocolate and wine…
For the wine pairing I can keep all chocolate dishes pretty much the same; Chocolate needs to be matched with sweet wines. A vintage port, a Madeira, or a sweet sherry works magic. If you happen to be in France, get a really good banyuls from the Southern Roussillon area. The reflecting Mediterranean sun makes for beautiful sweet wines there.
Surprise your guests with this super light vegan chocolate mousse, and let me know what you think of it. I always LOVE to see photos of your own creations. Please add @haricoco1 to your Instagram posts. ENJOY!
125 g ( 2/3 cup) dark vegan chocolate, chopped in smaller pieces
340 g (1 pack) of silken tofu
2 tbsp coconut oil
3 tbsp maple syrup or agave syrup
1 tsp vanilla extract
For the topping;
115 g ( 3/4 cup) pistachio, roughly crushed
20 blueberries (infused in orange water syrup)
6 raspberries, chopped in smaller pieces
15 eatable flowers
For the orange water syrup;
100 g ( 1/3 cup) agave syrup
zest of half an orange
juice of half an orange
1/2 tsp vanilla paste
1/2 tsp orange blossom water
For the infused blueberries;
Bring the agave syrup to the boil. Take of the heat and add the zest, vanilla paste and peppercorns, Leave to sit for 20 minutes.
After 20 minutes add the orange juice and orange blossom water, and strain out the spices.
Pour the syrup over the blueberries and set aside.
For the mousse;
Melt the chocolate together with the coconut oil, au bain marie. Set aside to cool down a little.
In a blender, blend the silken tofu together with the maple or agave syrup and vanilla extract. Until it has reach a nice smooth texture.
Add the chocolate and coconut oil mixture, and blend shortly again.
Scoop into some bowls, cups, or glasses, and leave to set in the fridge (minimum 30 minutes)
Before serving, sprinkle a layer of pistachio crunch on top with the infused blueberries, strawberries, raspberries, and add some little eatable flowers.
In this recipe I have chosen for a berry mixture as topping (as it was berry season), but of course you can change the topping to your liking. If it is hard to find berries, you can chose to top the mousse with chocolate curls, or shavings. Or add some crushed almonds (roasted almonds) instead of pistachio.
Chocolate mousse with mixed berries and pistachio
Amount Per Serving:
% Daily Value*
Total Fat22.04 g
Saturated Fat 9.19 g
Total Carbohydrate43.91 g
Dietary Fiber 4.9 g
Sugars 33.92 g
Vitamin A 0.91 %
Vitamin C 27.19 %
Calcium 16.5 %
Iron 13.87 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.