About the Recipe
Ingredients
Chocolate Mousse
5 ounces (140g) good-quality dairy-free dark chocolate (70 to 80%), chopped*
1 teaspoon espresso powder (omit if caffeine-free)
12 ounces (340g, about 1 ½ cups) silken soft tofu**
2 soft Medjool dates
¼ cup (80g) pure maple syrup
¼ cup (24g) Dutch process cocoa powder***
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon (optional)
½ to ¾ teaspoon fine sea salt
Raspberry Compote (optional)
▢2 cups raspberries, fresh (248g) or frozen (210g)
▢2 tablespoons maple syrup
▢½ tablespoon orange zest
▢1 tablespoon freshly squeezed orange juice
▢1 teaspoon vanilla extract
▢Fine sea salt
Preparation
Melt the dark chocolate using a double boiler on the stove or in the microwave. Whisk in the espresso powder once smooth, then set it aside to cool.
Meanwhile, soak the dates in boiling water to help them soften.
Add the rest of the mousse ingredients to a blender or food processor. Blend until the dates are pulverized and the cocoa is incorporated.
Next, pour in the melted, cooled chocolate. Blend again until smooth and creamy, scraping down the sides as you go.
Once the mousse is creamy and totally smooth, divide it between your small ramekins.
Chill in the fridge for at least 1 hour.
Work on the raspberry topping while you wait or make ahead of time. Combine the raspberries and the rest of the ingredients in a saucepan over medium heat. Keep stirring while it bubbles.
Reduce to a simmer and cook until the consistency is thick and jammy.
Set the compote aside to cool at room temp or in the fridge. Top chilled mousse with raspberry compote and enjoy.