Description
This Vegan Chocolate Mousse is a rich and indulgent dessert, enhanced with almond extract and topped with a luscious coconut whipped cream.
Ingredients
Units
Scale
- 1 12.3-ounce package of soft or silken tofu, drained
- 1/2 cup unsweetened cocoa powder
- 1/3-1/2 cup coconut milk (or other non-dairy milk)
- 1/2 teaspoon pure almond extract
- 2-3 tablespoons maple syrup or agave nectar (optional, for sweetness)
- 1 can full-fat coconut milk, refrigerated overnight (for whipped topping)
- 2 tablespoons vegan confectioners’ sugar (for whipped topping)
Instructions
- Refrigerate a can of full-fat coconut milk overnight to allow the cream to separate from the liquid.
- For the mousse, add the cocoa powder to a bowl and gradually whisk in the coconut milk until smooth.
- In a blender or food processor, combine the drained tofu, cocoa mixture, almond extract, and optional sweetener. Blend until smooth and creamy.
- Transfer the mousse to serving dishes and refrigerate for at least 1 hour to set.
- For the whipped topping, open the chilled coconut milk can and scoop out the solidified cream into a mixing bowl. Add the vegan confectioners’ sugar and whip with a hand mixer until fluffy.
- Serve the mousse with a dollop of coconut whipped cream on top.
Notes
Use full-fat coconut milk for the whipped topping and refrigerate it overnight to separate the cream. Adjust the sweetness of the mousse with maple syrup or agave nectar to taste. The mousse can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10 grams
- Sodium: 20 mg
- Fat: 18 grams
- Carbohydrates: 20 grams
- Fiber: 4 grams
- Protein: 8 grams
- Cholesterol: 0 mg