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Raspberry Chocolate Mousse

February 11, 2019

Recipe adapted from Forks Over Knives[Recipe makes (3) large servings or (6) small servings].

With Valentine's Day fast approaching, it's time to think of quick vegan desserts that aren't packed with sugar.  Mousse is typically made with whipped egg whites and cream, but with this vegan version, all that's needed is some tofu and a blender!  Rich in flavor, this raspberry and chocolate mousse will get you asking for seconds!  An added bonus to this recipe is that it's made with maple syrup as its sweetener rather than processed sugar.  This dish can either be made hours before serving, or else the day before for a stress-free Valentine's Day dinner.


Raspberry mousse:
2 cups fresh (or frozen) raspberries
3 tablespoons maple syrup
12 ounces firm silken tofu
1 tablespoon fresh lemon juice

Chocolate mousse:
12 ounces firm silken tofu
1/3 cup unsweetened cocoa powder
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt


For the raspberry mousse, add the raspberries and maple syrup to a small sauce pan.  Cook over medium-low heat for roughly 10 minutes, stirring occasionally.  [Side note:  If you are using frozen raspberries, you might need to cook slightly longer, until the sauce thickens].  Let the raspberries cool slightly, and then add to a blender along with the tofu and lemon juice.  Blend until completely smooth.  Transfer to a container and let cool completely in the refrigerator.

For the chocolate mousse, add the tofu, cocoa powder, maple syrup, vanilla, and salt to the (cleaned out) blender and blend until completely smooth.  Transfer to the refrigerator and reserve until the raspberry mousse is completely cool.

When you're ready to serve, divide the chocolate mousse between three to six serving containers, and top with equal amounts of the raspberry mousse.  Top with fresh raspberries and/or chocolate shavings for garnish.

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