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Vegan Chocolate Mousse Pots
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Vegan Chocolate Mousse Pots

Individual chocolate mousses made with silken tofu, topped with coconut cream and raspberries
Course Dessert
Cuisine European
Keyword vegan
Prep Time 40 minutes
Chilling time 1 hour
Total Time 1 hour 40 minutes
Servings 4
Author thebakingexplorer

Ingredients

For the chocolate mousse

  • 600 g Silken tofu
  • 1 tbsp Cocoa powder
  • 1 tsp Vanilla extract
  • 3 tbsp Maple syrup
  • 3 tbsp Icing sugar
  • 160 g 70% Dark chocolate (dairy free) melted

For the coconut cream

  • 1 can Coconut Milk (use only the white fat on top) left in the fridge for a couple of hours
  • 1 tsp Vanilla extract
  • 2 tbsp Maple syrup

For topping/decoration

  • Fresh raspberries
  • Fresh mint leaves
  • Icing sugar for dusting

Instructions

  • Drain the silken tofu and place it into a blender, or put it in a bowl and use a hand blender, and blend until smooth with no lumps
  • Whisk in the cocoa powder, vanilla extract, maple syrup and icing sugar
  • Add the melted dark chocolate bit by bit, and mix it in well after each addition
  • Divide the mixture between your glasses and put them in the fridge to set for at least 30 minutes - the glasses I used have a 250ml capacity
  • Make the coconut cream by whisking the ingredients together with an electric hand whisk until smooth, then dolloped it on top of the chocolate mousse
  • Add some raspberries and mint leaves on top to garnish the mousses, and sprinkle icing sugar over the top for an elegant finish
  • Store leftovers in the fridge and eat within 2 days. You can also freeze the mousse on it's own in a freezer suitable container