Vegan Chocolate Mousse

Desserts
Written By Paulina Suonvieri
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Chocolate is a Love of Gift to Yourself

Christmas Dessert, New Years Dessert or just a Saturday evening dessert in my taste. This is my simple vegan chocolate mousse that is absolutely amazing y’all. My hubby got the chance of testing this yesterday and he pretty much licked up every single drop of the mousse. This is a recipe very worth saving and making, and you only need a few ingredients to make this. Let me talk about this, because this vegan chocolate mousse is something you need in your life.

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Don’t freak out…

So let’s talk about the ingredients first ok. We have cacao, agave syrup (maple syrup works too), coconut cream, a tiny bit of salt and… silken tofu! Are you new with silken tofu or are thinking “no no no let’s just skip this”?. Please don’t do that because what I’m about to tell you is amazing.

So for those of you who don’t know, silken tofu is not the same as ordinary tofu. Tofu in general doesn't have much taste at all and this silken tofu has a texture that is soft, creamy and absolutely “silken” fantastic. Silken tofu are mostly used in desserts, for dips, in sauce etc because of it's texture, meaning that what the silken tofu does to this recipe is to not add any flavor into it, but rather just bringing out the creamy silken texture we want for a mousse. So the silken tofu is amazing in this case and makes this mousse into the creamy fantastic dessert it is. Don’t let this one ingredient possibly freak you out, this recipe needs to be made!

THIS RECIPE IS:

  • Vegan

  • Free from white refined sugar

  • Gluten Free

  • Nut Free

  • Has a bit more proteins

  • Very simple to make

  • Very festive and suiting for Christmas, New Years or other festive occasion no matter time of the year it is.

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Vegan Chocolate Mousse of Silken tofu

2 servings

INGREDIENTS:

100 g silken tofu
1,5 tbsp cacao
1,5 tbsp agave syrup
1 dl (0.4 cups) coconut cream or the thick part of of coconut milk
tiny bit of salt

HOW TO MAKE:

  • Mix all the ingredients to a creamy mousse. Use a blender or a stick blender.

  • Divide the mousse into two bowls or glasses and let it stand in the fridge preferably for at least 30’ before serving.

  • Serve with pomegranate seeds or a bit ripple melted chocolate and sea salt.

Don’t forget to tag #100kitchenstories and @100kitchenstories on Instagram if you remake any of my recipes.

I’d love to see your recreations!


Paulina Suonvieri
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Christmas Porridge with Passion Fruit, Pomegranate and Almond Butter